Ingredients with Measurements:
- 2 lbs beef tripe, cleaned and cut into small pieces
- 1 lb beef shank, cut into small pieces
- 2 tbsp olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tomatoes, chopped
- 1 tbsp paprika
- 1 tsp cumin
- 1 tsp oregano
- 1 bay leaf
- 4 cups beef broth
- 4 potatoes, peeled and cut into chunks
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
Step-by-step instructions:
1. In a large pot, heat olive oil over medium-high heat.
2. Add onion and garlic and sauté until onion is translucent.
3. Add beef tripe and beef shank and cook until browned on all sides.
4. Add red and green bell peppers, tomatoes, paprika, cumin, oregano, and bay leaf. Stir to combine.
5. Pour in beef broth and bring to a boil.
6. Reduce heat to low, cover the pot, and simmer for 2 hours.
7. Add potatoes and continue to simmer for an additional 30 minutes or until potatoes are tender.
8. Season with salt and pepper to taste.
9. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours 30 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 15g
Carbohydrates: 25g
Protein: 40g
Substitutions for ingredients:
- Beef tripe can be substituted with beef chuck or beef brisket.
- Beef shank can be substituted with beef stew meat.
- Red and green bell peppers can be substituted with any color bell pepper.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add carrots and celery for extra vegetables.
- Use sweet potatoes instead of regular potatoes.
- Add a can of chickpeas for extra protein.
Tips and tricks:
- Clean the beef tripe thoroughly before cooking.
- Browning the meat before adding the vegetables adds extra flavor to the stew.
- Simmer the stew on low heat for a longer period of time for a more tender meat.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in a large bowl with a side of crusty bread.
Garnishes:
Sprinkle chopped fresh parsley or cilantro on top of the stew before serving.
Pairings:
Serve with a glass of red wine or a cold beer.
Suggested side dishes:
Crusty bread, rice, or a side salad.
Troubleshooting advice:
If the stew is too thick, add more broth or water to thin it out. If the stew is too thin, let it simmer uncovered for a longer period of time to thicken.
Food safety advice:
Make sure to clean the beef tripe thoroughly before cooking to avoid any foodborne illnesses.
Food history:
Buseca con Papas is a traditional Argentine dish that originated in the countryside. It was originally made with beef tripe and other leftover cuts of meat.
Flavor profiles:
Savory, hearty, and slightly spicy.
Serving suggestions:
Serve hot with a side of crusty bread and a glass of red wine.
Related Categories
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Region: Peruvian
Taste: Savory, Hearty, Comforting, Rich, Umami