Trip with Vegetables, Brazilian Style (Tripa de Vaca a Brasilerira)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 pounds homeycomb tripe 4 tablespoons lime or lemon juice 3 cups beef broth
3 tablespoons olive oil 1 large onion, finely chopped 1 large clove garlic, chopped
1 sweet red pepper, seeded and chopped 3 medium tomatoes, peeled and chopped 1 bay leaf
3 tablespoons fresh coriander (cilantro), chopped 1/4 cup dry Madeira 18 small pitted black olives
1/2 cup grated Parmesan cheese



1 Wash the tripe in cold running water and cut it into strips about 3/4 inch by 2 inches. Put the tripe into a flameproof casserole and add the lime or lemon juice, stir to mix, and leave for 5 minutes. Add the beef broth to the casserole. Heat the oil in the casserole and saute the onion, garlic, and drain the tripe and set it aside. Reserve the broth. Rinse out and dry the casserole. Heat the oil in the casserole and saute the onion, garlic, and sweet pepper until the onion is soft. Add to the casserole the tomatoes, bay leaf, fresh coriander, Madeira, tripe, and 2 cups of the reserved stock. Simmer, partially covered, until the tripe is tender and the sauce slightly thickened, about 1 hour. Stir from time to time with a wooden spoon to prevent the tripe from sticking. Add the olives and cook for a minute or two longer. Stir in the cheese. Serve with Angu de Farinha de Milho (Molden Cornmeal).

Back