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Tripe andaluz Style

Meat.World's picture
  Veal tripe 3 Pound, rinsed and cut into 2 inch squares
  Calves feet 3 , rinsed and chopped into small pieces
  Dried chick peas 5 Cup (80 tbs), soaked overnight and drained
  Onion 1 , chopped
  Ham bone 1
  Garlic 10 Clove (50 gm), chopped
  Paprika 2 Teaspoon
  Carrots 2 , chopped
  Chopped fresh mint leaves 2 Teaspoon
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Bay leaf 1
  Salt To Taste
  Water 4 Cup (64 tbs) (Adjust Quantity As Needed)
  Chorizo 1⁄2 Pound
  Morcilla 1⁄4 Pound
For pepper and tomato sauce
  Green peppers 2 , broiled, peeled, halved, seeded, deribbed and chopped
  Tomatoes 2 , peeled, seeded and chopped
  Vegetable oil 2 Tablespoon
  Ham 1⁄4 Pound, chopped to make 1/2 cup / 125 milliliter
  Grated nutmeg 1 Teaspoon
  Powdered saffron 1 Teaspoon

Place the tripe and calf s feet in a large, heavy pot.
Add the chick-peas, onion, ham bone, garlic, paprika, carrots, mint, parsley, bay leaf and a pinch of salt, and cover with water.
Bring the water to a boil over high heat and boil for 10 minutes.
Then reduce the heat, partly cover the pot and cook until the tripe is tender about three hours.
Add the chorizo and the morcilla and let the stew simmer slowly while you prepare the sauce.
Heat the oil and fry the peppers, tomatoes, onion and ham with 1/2 teaspoon [2 ml.] each of the nutmeg and saffron.
Stirring occasionally, cook until the onions are transparent about five minutes.
Remove the chorizo and morcilla from the pot and slice them.
Stir the sauce into the stew and pour it into a warmed serving dish.
Arrange the sliced sausages on top of the stew and sprinkle it with the rest of the nutmeg and saffron.

Recipe Summary

Difficulty Level: 
Bit Difficult
South American
Main Dish

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Tripe Andaluz Style Recipe