Cuban Tripe Stewpata Y Panza Estilo Cubano Recipes

Steps:

• Soak the dried chickpeas overnight. Salt and pepper the tripe and pork and toss them with the flour. Heat the olive oil in a stewpot. Add tripe and pork. Cook until meats are lightly browned on all sides, about 10 minutes.
• Add the onions, garlic, white wine. Scrape up the browned bits, then add the can of tomatoes with liquid, crushing the tomatoes by hand, the hot Spanish paprika, and the drained chick-peas. Stir to combine. Simmer over low heat for 4 1/2 hours, checking occasionally to make sure meats are submerged in liquid, adding more liquid if necessary.
• After 4 1/2 hours add 1/2 pound whole chorizo and cook 1/2 hour more. Remove the chorizo and slice it. Return it to the pot and serve.
• Recommended drink: Pelligrini Carignane, Alexander Valley Old Vines, 1994

Steps:

• 1. The night before if adding garbanzo beans rinse and soak overnight in cold water. Next day drain and put aside to cook with the tripe. Next cut out any fatty deposits the tripe may have on the underside. make sure your tripe is cleaned and it should be nice and white. Cut into small bite sized pieces, soak in some salt water over night next to the garbanzo beans. Next morning drain and rinse and set aside. If using pigs feet they should be rinsed and cut in halves. Set aside. Next make a nice large sofrito, in a large deep heavy pot add the olive oil, heat until shimmering then add diced onions, fresh garlic, green peppers, diced parsley, diced cilantro, raisins, the (2) two ounces of the white wine, all of the olives, bay leaves, oregano, cumin, salt, black pepper, vinegar, sazon seasoning, paprika, and the tomato sauce. Over a medium flame or heat saute all of these making a lovely fragarant sofrito.
• 2. Next add the the rest of the wine, beer, and water, mix well add the cut tripe pieces, garbanzo beans and the pigs feet, optional if your are not adding the pigs feet proceed with just the garbanzo beans and the tripe. Mix well cover with a tight lid and on a medium low flame or heat simmer for four hours. I usually make in my pressure cooker and pressurize for 1 hour. After one hour has passed with the pressure cooker I turn off the heat and let the steam escape. Open pot and add the quartered potatoes, cover and pressurize another 15 minutes. Then let steam escape and serve on top of white rice. If making by the traditional way cooking on top of the stove I check every hour to make sure my stew does not dry up. If the water goes down I add more wine or water and continue to cook on a low flame until the tripe and garbazos are almost fork tender. I then add the quartered potatoes, I mix them well in the sauce, cover and continue to cook for another hour until they are fork tender.
• 3. By the time the potatoes are done the stew should be a little thick. if it is still watery, remove some of the liquid from the pot about a half cup add about 2 tablespoons of corn starch to a half cup of cold water or beer and mix well with a fork add to the hot liquid in the cup and mix well again and then add to the pot, mix gently so as not to break up the potaotes. Simmer on low for 10 minutes until the stew liquid has thickened. Serve on top of white rice and a nice crispy salad. Pass the crusty Cuban bread to sop up all the juices. Enjoy.
• 4. I will post my picture this weeekend. Note: Tripe stew is a favorite in Puerto Rico as well as in Cuba, in Puerto Rico it is referred to as Mondongo, and to this recipe they add one other ingredient which are Capers added when the olives are added. The proceedure is very similar to my way of making this recipe. The Cuban's call the tripe Panza, meaning stomach. The Mexicans call tripe menudo and it is made an entirely different way. Will post the Mexican recipe soon. Buen appetito

Steps:

• Preheat a sandwich press to medium heat.
• Drizzle the onion and pepper with the olive oil and season with salt and pepper. Put the onion and pepper on the sandwich press, close and cook until tender and lightly browned, 8 to 10 minutes. Slice into strips.
• Brush the outside of the bottom half of the bread with some of the melted butter. Brush the inside of both halves with a generous amount of the Mojo Mustard. On the bottom half of the bread, layer the sliced deli ham and top with the carnitas. Top with the gherkins, grilled onion and peppers and finally the cheese. Top with the top half of the bread and brush with more butter. Slice in half widthwise.
• Place both halves in the sandwich press, close, press down and cook until the bread is crispy and the cheese is melted, 5 to 7 minutes. Cut in half to make 4 sandwiches.
• Mix together the mustard, honey, chili paste, oregano, cumin, orange zest and juice, lime zest and juice, garlic and some salt and pepper in a bowl.
• Set the slow cooker to high. Put the pork cubes in the slow cooker and season all over with the chipotle powder and some salt. Turn any pieces with the fat cap upright. Nestle in the garlic, cinnamon sticks and yellow onion. Pour the orange soda, vegetable oil and orange juice and zest over the pork. Cover and cook on high until super tender, about 4 hours.
• Preheat the oven to broil.
• Transfer the pork chunks to a baking sheet fat-side up. Let the liquid in the slow cooker settle so the fat is on the surface. Scoop off about 1/4 cup of the fat and drizzle over the pork chunks. Broil until the meat is crispy and the fat is bubbly, 1 to 2 minutes.

Steps:

• Begin by braising the pork shoulder. Tie the shoulder in 4 places with kitchen twine so it will hold its shape while being cooked or ask your butcher to do this for you. Season the pork with salt, pepper, cumin and oregano. Set the base of a pressure cooker over low-medium heat and add a 2 count of olive oil.
• Add garlic and chili flakes and as the oil heats up it will become fragrant and infuse the oil. Add the pork. Add onions around the pork and brown slightly before adding orange juice, lime juice, stock and bay leaves.
• Secure the lid of the pressure cooker and cook for 20 to 25 minutes depending on the size of your pressure cooker. The pork should be tender when done. When done allow to cool in juices before removing twine and slicing.
• To prepare Cuban sandwiches, split bread in half then layer the sandwich with mustard, cheese, pickles, ham, pork then cheese again (the cheese glues everything together). Season with salt and pepper in between the ham and pork layers. (Optional: drizzle a little of the pork braising liquid over the meat as well).
• To cook, heat a large cast iron skillet or grill pan over medium heat and lightly coat with olive oil. Place the sandwiches on the skillet and top with another heavy skillet and a couple of heavy weights (bricks, or cans of tomatoes work well). Press down firmly and cook for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is super-crispy. Serve with beans, rice and plantain chips.

Steps:

• Mix the mayonnaise and mustard in a small bowl and spread evenly on the inside of the bread slices. Layer on half of the cheese, the ham, pork, Quick Garlic Pickles and the remaining cheese. Cover with another slice of bread and butter the outside (top and bottom) of the sandwich.
• Heat a cast-iron skillet to medium-high heat and place the sandwiches in the pan. Top with a second cast-iron skillet to weigh the sandwiches down. After 2 minutes, turn down the heat to medium low, flip the sandwiches and weigh down again with the second skillet. Check the sandwiches after 1 more minute, and remove when golden brown and the cheese has melted.
• Ingredients and Directions
• Place the cucumber slices in a medium bowl. Heat 3/4 cup water in a small saucepan with the vinegar, onions, salt, sugar, red pepper flakes and garlic, and bring to a boil over medium-high heat. Boil 1 to 2 minutes, stirring. Remove from the heat and pour over the cucumbers and stir to coat the slices well. Place in the refrigerator for at least 15 minutes and serve.

Steps:

• Mix mayonnaise, mustard, and cayenne together in a bowl to make the sauce.
• Trim off ends of bread. Cut loaf in half and evenly split bread to make tops and bottoms of 2 sandwiches. Spread each half on both sides generously with the mayo/mustard sauce.
• Divide sandwich ingredients between the two bottom halves in this order: 2 slices Swiss cheese, 3 slices ham, hot cooked pork, pickle slices, and 2 more slices of Swiss cheese. Place tops on sandwiches.
• Melt butter in a heavy skillet over medium heat. Place sandwiches in skillet and press down with a heavy weight (such as another skillet or foil-wrapped bricks). Toast sandwiches until bread is crisp and filling is heated through, 3 or 4 minutes per side.

Steps:

• Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
• Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.