Ingredients with Measurements:
- 2 lbs beef tripe, cleaned and cut into bite-sized pieces
- 1 lb beef shank, cut into bite-sized 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 (14 oz) whole kernel corn, drained
- 1 tbsp paprika
- 1 tsp cumin
- 1 tsp oregano
- 1 bay leaf
- 6 cups beef broth
- Salt and pepper, to taste
- 1 tbsp olive oil
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the beef tripe and beef shank and cook until browned, about 5-7 minutes.
3. Add the onion, garlic, red bell pepper, and green bell pepper and cook until softened, about 5 minutes.
4. Add the diced tomatoes, corn, paprika, cumin, oregano, bay leaf, beef broth, salt, and pepper. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
6. Remove the bay leaf and discard.
7. Serve hot with crusty bread or cornbread.
- Time:
Preparation time: 30 minutes
- Cooking time: 2-3 hours
5. Temperature:
- Medium-high heat for browning the beef
- Low heat for simmering the stew
Serving size:
- Makes 6-8 servings
Nutritional information:
- Calories: 350 per serving
- Fat: 15g
- Carbohydrates: 22g
- Protein: 30g
Substitutions for ingredients:
- Beef tripe can be substituted with beef chuck or beef brisket.
- Beef shank can be substituted with beef stew meat or beef short ribs.
- Red and green bell peppers can be substituted with any color bell pepper or poblano peppers.
Variations:
- Add potatoes, carrots, or other vegetables to the stew for more flavor and nutrition.
- Use chicken broth instead of beef broth for a lighter flavor.
- Add hot sauce or chili flakes for a spicier version.
Tips and tricks:
- Clean the beef tripe thoroughly before cooking to remove any impurities.
- Browning the beef before adding the vegetables and broth adds depth of flavor to the stew.
- Simmer the stew on low heat for a longer period of time to allow the flavors to meld together.
Storage instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a slice of crusty bread or cornbread on the side.
Garnishes:
- Garnish the stew with chopped fresh parsley or cilantro.
Pairings:
- Serve the stew with a side salad or roasted vegetables.
Suggested side dishes:
- Crusty bread or cornbread
- Mashed potatoes
- Rice or quinoa
Troubleshooting advice:
- If the stew is too thick, add more beef broth or water to thin it out.
- If the stew is too thin, simmer it for a longer period of time to allow the liquid to reduce and thicken.
Food safety advice:
- Make sure to clean the beef tripe thoroughly before cooking to remove any impurities.
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Food history:
- Buseca con Maiz is a traditional Argentine beef stew that is typically made with tripe, beef shank, and corn.
Flavor profiles:
- This stew has a rich and savory flavor with a hint of sweetness from the corn.
Serving suggestions:
- Serve the stew with a glass of red wine or a cold beer.
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Region: Mexican