Ingredients with Measurements:
- 1 lb 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
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 cup canned chickpeas, drained and rinsed
- 1 cup canned diced tomatoes
- 4 cups beef broth
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- 2 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 on all sides, about 5 minutes.
3. Add the onion and garlic and cook until softened, about 3 minutes.
4. Add the red and green bell peppers, carrots, and potatoes and cook for another 5 minutes.
5. Add the canned chickpeas, canned diced tomatoes, beef broth, paprika, cumin, oregano, salt, and pepper to the pot.
6. 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 vegetables are cooked through.
7. Serve hot, garnished with fresh parsley or cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
Simmer over low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 30g
Protein: 30g
Sodium: 800mg
Substitutions for ingredients:
- Beef tripe can be substituted with beef chuck or stew meat.
- Beef shank can be substituted with beef brisket or oxtail.
- Canned chickpeas can be substituted with canned white beans or kidney beans.
Variations:
- Add other vegetables such as zucchini or celery.
- Use chicken broth instead of beef broth for a lighter flavor.
- Add a splash of red wine for extra depth of flavor.
Tips and tricks:
- Make sure to clean the beef tripe thoroughly before cooking.
- Browning the beef before adding the vegetables will add more flavor to the stew.
- Simmer the stew over low heat for a longer period of time to allow the flavors to develop.
Storage instructions:
Store any leftovers 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 and garnish with fresh parsley or cilantro.
Garnishes:
Fresh parsley or cilantro.
Pairings:
Serve the stew with crusty bread or rice.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the stew is too thick, add more beef broth or water to thin it out.
- If the beef is tough, simmer the stew for a longer period of time until it is tender.
Food safety advice:
Make sure to clean the beef tripe thoroughly before cooking to avoid any foodborne illnesses.
Food history:
Buseca con Verduras is a traditional Argentine stew that is typically made with beef tripe and vegetables.
Flavor profiles:
This stew has a rich and hearty flavor with a hint of smokiness from the paprika.
Serving suggestions:
Serve the stew in individual bowls with a side of crusty bread or rice.
Related Categories
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Region: Spanish
Taste: Savory, Hearty, Earthy, Herbaceous, Umami