Ingredients with Measurements:
- 1 lb. tripe, cleaned and cut into small pieces
- 1/2 lb. bacon, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1/2 cup tomato sauce
- 1/2 cup red wine
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 cups water
- 2 tbsp. olive oil
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add bacon and cook until crispy.
2. Add onion and garlic, and sauté until onion is translucent.
3. Add red bell pepper and cook for 2 minutes.
4. Add tripe, tomato sauce, red wine, paprika, salt, and black pepper. Stir well.
5. Add water and bring to a boil.
6. Reduce heat to low, cover, and simmer for 2 hours or until tripe is tender.
7. Serve hot with bread or rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 2 hours
Temperature:
- Medium heat for cooking bacon, onion, garlic, and red bell pepper
- Low heat for simmering tripe
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 30g
- Carbohydrates: 12g
- Protein: 30g
Substitutions for ingredients:
- Pork belly or chorizo can be used instead of bacon.
- White wine can be used instead of red wine.
- Green bell pepper can be used instead of red bell pepper.
Variations:
- Add chickpeas or kidney beans for extra protein and fiber.
- Use smoked paprika for a smoky flavor.
- Add potatoes or carrots for a heartier dish.
Tips and tricks:
- Clean the tripe thoroughly before cooking.
- Cook the bacon until crispy for added texture and flavor.
- Simmer the tripe on low heat for a longer time to ensure tenderness.
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 until heated through.
Presentation ideas:
- Serve in a deep bowl with a slice of bread on the side.
Garnishes:
- Fresh parsley or cilantro can be sprinkled on top.
Pairings:
- Red wine pairs well with this dish.
Suggested side dishes:
- Rice or crusty bread can be served on the side.
Troubleshooting advice:
- If the tripe is tough, simmer for a longer time until tender.
Food safety advice:
- Clean all ingredients thoroughly before cooking.
- Cook the tripe to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Callos is a traditional Spanish dish made with tripe, sausage, and vegetables.
Flavor profiles:
- Savory, smoky, and slightly sweet.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Spanish