Basque Tripe Stew |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2-1/2 pounds beef tripe, washed | 6 tablespoons olive oil | 8 cloves garlic, peeled and crushed |
| 2 cups peeled and diced yellow onion | 1-1/2 cups cored, seeded, and diced green bell pepper | 3 cups beef stock or use canned |
| 2 14-1/2 ounce cans whole tomatoes, pureed | 5 canned whole green chiles, Mexican style, pureed | 1/4 cup chopped parsley |
| salt and freshly ground black pepper to taste | ||
| 1 | In a 12-quart pot simmer tripe in ample water for 1-1/2 hours. Drain and cool. Cut into strips 2 inches long and 1/2 inch wide. |
| 2 | Heat a 6 to 8-quart pot, add oil, garlic, onion, and bell pepper, and saute until tender. Add beef stock, pureed tomatoes, chiles, and parsley. Simmer covered for 1-1/2 hours. Uncover and simmer 1/2 hour more. Salt and pepper to taste. Add prepared tripe, cover, and simmer gently 1 hour more, stirring occasionally. Adjust salt and pepper if needed. The stew can be served immediately but it is best if refrigerated overnight and reheated. |