Ingredients with Measurements:
- 2 lbs beef tripe, cleaned and cut into small pieces
- 1 lb beef shank, cut into small pieces
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tbsp vegetable oil
- 1 tbsp paprika
- 1 tbsp cumin
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
- 4 cups beef broth
- 2 cups cooked red kidney beans
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the beef tripe and beef shank and cook until browned on all sides, about 10 minutes.
3. Add the chopped onion and minced garlic and cook until the onion is translucent, about 5 minutes.
4. Add the paprika, cumin, oregano, salt, black pepper, and bay leaves and stir to combine.
5. Pour in the beef broth and bring to a boil.
6. Reduce the heat to low and simmer for 2-3 hours, or until the beef is tender.
7. Add the cooked red kidney beans and simmer for an additional 10-15 minutes.
8. Remove the bay leaves and stir in the chopped cilantro.
9. Serve hot with lime wedges on the side.
- Time:
Preparation time: 30 minutes
- Cooking time: 2-3 hours
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 30g
- Protein: 40g
Substitutions for ingredients:
- Beef tripe can be substituted with beef chuck or beef brisket.
- Red kidney beans can be substituted with black beans or pinto beans.
Variations:
- Add diced potatoes or carrots for a heartier stew.
- Use chicken broth instead of beef broth for a lighter flavor.
- Add a can of diced tomatoes for a slightly tangy flavor.
Tips and tricks:
- To clean the beef tripe, rinse it thoroughly under cold water and scrub with a brush to remove any dirt or debris.
- For a thicker stew, add a tablespoon of cornstarch mixed with water to the pot during the last 10 minutes of cooking.
- Serve with crusty bread to soak up the flavorful broth.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in individual bowls with a lime wedge on the side.
- Garnish with additional chopped cilantro or a dollop of sour cream.
Pairings:
- Serve with a side of rice or crusty bread.
Suggested side dishes:
- Spanish rice
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the beef is tough, continue to simmer until it becomes tender.
- If the stew is too thin, add a tablespoon of cornstarch mixed with water to the pot during the last 10 minutes of cooking.
Food safety advice:
- Make sure to clean the beef tripe thoroughly before cooking.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Buseca con frijoles is a traditional Argentine stew that originated in the countryside and is now enjoyed throughout the country.
Flavor profiles:
- Savory, hearty, and slightly spicy.
Serving suggestions:
- Serve hot with a side of rice or crusty bread.
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Region: Mexican