Ingredients with Measurements:
- 2 lbs beef tripe, cleaned and cut into small pieces
- 1 lb beef shank, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup white rice
- 2 cups water
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Wooden spoon
- Rice cooker or separate pot for cooking rice
Step-by-step instructions:
1. In a large pot, heat olive oil over medium-high heat. Add beef tripe and beef shank and cook until browned, about 10 minutes.
2. Add onion, garlic, red and green bell peppers, paprika, cumin, oregano, salt, and pepper. Cook for 5 minutes until vegetables are softened.
3. Add diced tomatoes and chickpeas to the pot. Stir to combine.
4. Add enough water to cover the ingredients in the pot. Bring to a boil, then reduce heat to low and cover with a lid. Simmer for 2-3 hours until the meat is tender and the flavors have melded together.
5. In a separate pot or rice cooker, cook 1 cup of white rice with 2 cups of water according to the package instructions.
6. Serve the beef stew over a bed of rice.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
Medium-high heat for browning the meat, then low heat for simmering the stew.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 45g
Protein: 35g
Sodium: 600mg
Fiber: 8g
Substitutions for ingredients:
- Beef tripe can be substituted with beef tongue or beef cheeks.
- Chickpeas can be substituted with white beans or kidney beans.
- White rice can be substituted with brown rice or quinoa.
Variations:
- Add potatoes, carrots, or celery to the stew for extra vegetables.
- Use chicken or pork instead of beef.
- Add a splash of red wine or vinegar for a tangy flavor.
Tips and tricks:
- Clean the beef tripe thoroughly before cooking to remove any impurities.
- Browning the meat before adding the vegetables adds depth of flavor to the stew.
- Simmer the stew on low heat for a longer period of time for a richer flavor.
Storage instructions:
Store leftover beef stew and rice separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the beef stew and rice separately in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the beef stew in a deep bowl over a bed of rice. Garnish with chopped fresh parsley or cilantro.
Garnishes:
Chopped fresh parsley or cilantro.
Pairings:
Serve with a side of crusty bread or cornbread.
Suggested side dishes:
Roasted vegetables, green salad, or steamed broccoli.
Troubleshooting advice:
If the stew is too thin, remove the lid and simmer on medium-high heat until the liquid has reduced and thickened. If the stew is too thick, add more water or broth to thin it out.
Food safety advice:
Make sure to clean the beef tripe thoroughly before cooking to avoid any foodborne illnesses. Store leftovers in the refrigerator and reheat to an internal temperature of 165°F.
Food history:
Buseca con Arroz is a traditional dish from Argentina and Uruguay. It is typically served as a hearty meal during the colder months.
Flavor profiles:
This dish has a rich and savory flavor with a slight tang from the tomatoes and chickpeas.
Serving suggestions:
Serve this dish with a glass of red wine for a cozy and comforting meal.
Related Categories
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Region: Spanish
Taste: Savory, Meaty, Hearty, Comforting, Rich