SPANISH TRIPE STEW WITH CHICK PEAS, CHORIZO AND PAPRIKA
Provided by Food Network
Time 5h25m
Yield 4 servings
Number Of Ingredients 13
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
DOBRADA (TRIPE STEW)
Having been on a lengthy online search twice for this recipe, I decided to post it so it would be easier to find. Dobrada is described as: "a Portuguese tripe dish usually served with white butter beans and chouriço" or "a stew of tripe, beans, carrots, chorizo and other ingredients served with rice." I've not made this recipe and am not likely to do so.... so prep times are wild guess-timates. Recipe from: http://fooddownunder.com/cgi-bin/recipe.cgi?r=238966 and originally titled: Spanish Tripe Stew with Chick Peas, Chorizo and Paprika
Provided by Impera_Magna
Categories Stew
Time 5h45m
Yield 4 serving(s)
Number Of Ingredients 13
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 stew pot. 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.
Nutrition Facts : Calories 761.7, Fat 49.3, SaturatedFat 14.7, Cholesterol 106.9, Sodium 1187.3, Carbohydrate 34.7, Fiber 6.5, Sugar 12, Protein 35.5
AFRICAN TRIPE STEW
Twelve ounces of cooked beef cut into 1 inch squares can be substituted for an equal amount of the tripe. Then cook the tripe and beef together. This is a popular stew in Africa.
Provided by morgainegeiser
Categories Healthy
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place tripe and salt in large saucepan.
- Add enough water to cover. Bring to a boil, reduce heat to medium; cover and cook 45 minutes or until tripe is very tender.
- Just before meat is ready, heat 1 cup salted water in a medium saucepan.
- Add collard greens, cover and cook over medium heat about 5 minutes or until tender.
- Drain and discard liquid.
- Add greens to tripe mixture.
- Chop onions, tomatoes, and peppers very fine and combine in a large nonstick skillet.
- Heat, stirring occasionally, until most of the liquid from the tomatoes is evaporated, and flavors blend.
- Add to tripe mixture; stir to combine.
- Simmer for 1 hour uncovered.
- Drain and reserve liquid. Divide meat, vegetables and cornmeal into 4 equal portions. Measure liquid and pour 1/4 of the liquid over each portion.
Nutrition Facts : Calories 339.7, Fat 8.2, SaturatedFat 2.5, Cholesterol 206.8, Sodium 212.2, Carbohydrate 41, Fiber 9.4, Sugar 6.2, Protein 28.4
SPICY STEWED TRIPE WITH SCALLIONS
This spicy, slippery tripe begs to be slurped like a bowl of noodles, so you may want a roll of paper towels nearby. Slicing the tripe as thinly as possible provides a soft, tender texture, and the collagen that yields from the calf's foot makes the broth itself slick and full-bodied. The mix of chiles creates a great and powerful warmth that spreads across your chest and leaves a bold, pleasant zing on the tongue, but it is not the kind of sharp or angry spicy that makes your eyes water or your nose run. The paper towels are for tidying up around your enthusiasm, not for dabbing your tears.
Provided by Gabrielle Hamilton
Categories meat, soups and stews, main course
Time 6h
Yield 2 quarts
Number Of Ingredients 12
Steps:
- Prepare the stewed tripe: Put tripe in a heavy pot and cover with 1 inch cold water. Bring to boil over high heat, then drain and set aside. Put onion, garlic and 1 chile de árbol into a cheesecloth sachet. Set aside.
- Add foot pieces and 2 quarts water to the pot, and bring to boil over high heat. Reduce heat to medium, and simmer, skimming any foam that rises to the surface, for 30 minutes.
- Meanwhile, slice the flat sections of tripe into thin, 4-inch-long ribbons resembling noodles - wider than linguine but not quite as thick as fettuccine - and any folds and thick creases into skinny coins.
- Add tripe and onion sachet to calf's foot, cover with 2 quarts broth and simmer, uncovered, for 4 hours until soft.
- Meanwhile, prepare the chile powder: Heat the oven to 375 degrees. Lay the guajillo chiles, ancho chile and remaining chiles de árbol on a sheet pan and heat them through for 8 to 10 minutes - enough time for them to become hot and fragrant but not enough time for them to take on dark color. Let the chiles cool completely until they again feel dry and brittle.
- Pull off the chile stems and tap out the seeds, or split the chiles like a vanilla bean to let out the seeds. Pulse the dry skins in a spice mill to fine flakes the same texture as fish meal. (It makes about 6 tablespoons chile powder.)
- Remove and discard feet and sachet. (A majority of the flesh and fat and tendon of the foot should have turned gelatinous and fallen off; what's left on the foot is mostly stark, bare bone.) Stir in the chile powder, plus the oregano, cumin and a little salt to taste. Simmer, uncovered, 45 minutes more until tripe is slippery soft and broth is dark as leather.
- To serve, ladle tripe and broth into bowls, and positively shower each portion with a mountain of sliced scallions.
IRISH TRIPE STEW
With the start of the potato famine in Ireland in 1845 thousands of Irish left the "Ole Country". Many came to the lower east side of New York City to start a new life. They were very poor and had little to eat. Tripe was cheap and fed mainly to animals at the time. This is authentic and one of the meals they existed on during those hard times. It's simple to prepare and filling.
Provided by Ed Duffin
Categories Meat
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut tripe into 1 inch squares or there abouts. (To your liking).
- Cover with cold water (at least one1 inch over top of tripe.).
- Cut onion into quarters and add to tripe.
- Cut up carrot and add to tripe.
- Bring to a boil uncovered and simmer on medium low about 2 hours.
- There should be enough liquid left to cover the tripe.
- Add the butter.
- When butter is melted add the flour and water mixture slowley to thicken.
- Add salt and pepper to taste.and cook about 5 minutes on low.
Nutrition Facts : Calories 246, Fat 23.1, SaturatedFat 14.6, Cholesterol 61, Sodium 216.5, Carbohydrate 9.4, Fiber 1.2, Sugar 2.4, Protein 1.4
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