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
- 3 garlic cloves, minced
- 2 tomatoes, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tbsp paprika
- 1 tsp cumin
- 1 tsp oregano
- 1 bay leaf
- 4 cups beef broth
- Salt and pepper to taste
- 2 tbsp olive oil
Special Equipment Needed:
- Large pot or Dutch oven
Step-by-Step Instructions:
1. In a large pot or Dutch oven, 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 chopped tomatoes, red and green bell peppers, paprika, cumin, oregano, bay leaf, beef broth, salt, and pepper.
5. Bring to a boil, then reduce heat to low and simmer for 2-3 hours or until beef is tender.
6. Serve hot with crusty bread.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 10g
Protein: 45g
Substitutions for ingredients:
- Beef tripe can be substituted with beef chuck or stew meat.
- Beef shank can be substituted with beef brisket or short ribs.
- Red and green bell peppers can be substituted with any color bell pepper.
Variations:
- Add potatoes, carrots, or other vegetables for a heartier stew.
- Use chicken or pork instead of beef for a different flavor.
Tips and Tricks:
- Clean the beef tripe thoroughly before cooking to remove any impurities.
- Browning the beef before adding the other ingredients adds depth of flavor to the stew.
- For a thicker stew, add a tablespoon of flour to the pot before adding the broth.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over low heat until heated through.
Presentation Ideas:
Serve in individual bowls with a sprig of parsley on top.
Garnishes:
Fresh parsley, chopped cilantro, or a dollop of sour cream.
Pairings:
Crusty bread, rice, or mashed potatoes.
Suggested Side Dishes:
Green salad, roasted vegetables, or cornbread.
Troubleshooting Advice:
- If the stew is too thin, add a tablespoon of flour to thicken it.
- If the stew is too thick, add more beef broth or water to thin it out.
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 Tomate is a traditional Argentine dish that originated in the countryside. It was originally made with beef tripe and other leftover cuts of meat, but has since become a popular comfort food throughout the country.
Flavor Profiles:
Savory, slightly tangy, and hearty.
Serving Suggestions:
Serve hot with crusty bread and a side salad for a complete meal.
Related Categories
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Region: Spanish
Taste: Savory, Tangy, Hearty, Rich, Comforting