INGREDIENTS
- Approximate cooking time:
3 hours.
- – 2 kg of tripe.
- – 1 share.
- – 100 g of soaked kidney beans (6 hours).
- – 1 sliced purple chorizo.
- – 250 g of Smoked Bacon in Lardones.
- – 10 grains of black pepper.
- – 1 handful of coarse salt.
- – 2 chopped onions.
- – 2 cloves of minced garlic.
- – 1 chopped purple bell pepper.
- – 2 chopped white leeks.
- – 2 Laurel leaves.
- – 1 L of crushed tomato.
- – 1 carrot in cash.
- – Sal.
- – Floor chili.
- – Candy paprika 2 tbsp.
For the chilly, we share the perfect recipe: Spanish tripe stew
PROCEDURE:
Cooking the tripe:
1. Blanch the tripe and the tail with coarse salt (half-hour of boiling, beginning with chilly water).
2. Wash, let cool. Chop the Tail. And minimize the tripe into strips, and cube (1cm x 2cm) it would not matter if they’re irregular.
3. In a pot with new water, convey the tripe, the tail, together with the beans and peppercorns to a boil (roughly 1 hour and a half).
Cooking the sofrito (taste base):
4. Alternatively, make a stir-fry.
5. Sauté onions, garlic, leek, bell pepper,
6. Add the tomato, bay leaf, carrot, chorizo, bacon and prepare dinner over low warmth (half-hour)
7. Season with salt, paprika and floor chili.
Completed cooking:
8. As soon as the tripe is tender. Discard half of the cooking water and add the sauce that was separate to the identical pot, stirring to mix all of the substances. Regulate seasonings. Prepare dinner for a minimum of 30 extra minutes till the tripe is the specified texture and a creamy stew has shaped.
SEE MORE STEW RECIPES
