Ingredients with Measurements:
- 1 lb. beef tripe, cleaned and cut into bite-sized pieces
- 1 can (15 oz.) white beans, drained and rinsed
- 1 can (14 oz.) diced tomatoes, undrained
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp. olive oil
- 1 tsp. smoked paprika
- 1 tsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 cups beef broth
- 1 bay leaf
- 1/4 cup chopped parsley
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. Add chopped onion and minced garlic, and sauté until onion is translucent.
2. Add beef tripe to the pot and cook until browned on all sides.
3. Add smoked paprika, dried oregano, salt, and black pepper to the pot, and stir to combine.
4. Pour in beef broth and diced tomatoes, and add bay leaf. Bring to a boil, then reduce heat to low and simmer for 1-2 hours, or until tripe is tender.
5. Add white beans to the pot and cook for an additional 10-15 minutes, or until beans are heated through.
6. Remove bay leaf from the pot, and stir in chopped parsley.
7. Serve hot, garnished with additional parsley if desired.
- Time:
Preparation time: 20 minutes
- Cooking time: 1-2 hours
Temperature:
- Simmer over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 290
- Fat: 10g
- Carbohydrates: 23g
- Protein: 24g
Substitutions for ingredients:
- Beef tripe can be substituted with beef shank or beef chuck.
- White beans can be substituted with kidney beans or chickpeas.
- Smoked paprika can be substituted with regular paprika or chili powder.
Variations:
- Add diced potatoes or carrots to the pot for additional vegetables.
- Use chicken broth instead of beef broth for a lighter flavor.
- Add a splash of red wine to the pot for extra depth of flavor.
Tips and tricks:
- Be sure to clean the beef tripe thoroughly before cooking.
- Simmer the tripe over low heat for a longer period of time to ensure tenderness.
- Serve with crusty bread for dipping in the broth.
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 individual bowls with a sprig of parsley on top.
Garnishes:
- Chopped parsley
Pairings:
- Crusty bread
- Red wine
Suggested side dishes:
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the tripe is tough, simmer for a longer period of time until tender.
Food safety advice:
- Be sure to clean the beef tripe thoroughly before cooking to avoid any potential foodborne illness.
Food history:
- Callos is a traditional Spanish dish that originated in the region of Asturias.
Flavor profiles:
- Savory, smoky, and slightly spicy.
Serving suggestions:
- Serve as a main course for lunch or dinner.
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Region: Spanish