Ingredients with Measurements:
- 1 lb. tripe, cleaned and cut into small pieces
- 2 tbsp. vegetable oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 tbsp. tomato paste
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 tsp. paprika
- 1 bay leaf
- 4 cups beef broth
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the tripe and cook for 5-7 minutes, stirring occasionally, until browned.
3. Add the onion, garlic, celery, carrots, green bell pepper, and red bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are soft.
4. Add the tomato paste, thyme, oregano, paprika, and bay leaf. Cook for 1-2 minutes, stirring constantly, until fragrant.
5. Add the beef broth and bring to a boil. Reduce the heat to low and simmer for 1-2 hours, stirring occasionally, until the tripe is tender.
6. Season with salt and pepper to taste.
7. Remove the bay leaf and discard.
8. Garnish with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 20g
Protein: 20g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Tripe can be substituted with beef or pork.
Variations:
- Add diced potatoes for a heartier dish.
- Add hot sauce or chili flakes for a spicier dish.
- Add canned tomatoes for a richer flavor.
Tips and tricks:
- To clean tripe, rinse it thoroughly with cold water and remove any excess fat or membrane.
- Tripe can be found at most butcher shops or specialty markets.
- For a thicker broth, add a tablespoon of cornstarch mixed with water.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in a bowl with a slice of crusty bread on the side.
Garnishes:
Chopped fresh parsley
Pairings:
Crusty bread, rice, or mashed potatoes
Suggested side dishes:
Green salad or roasted vegetables
Troubleshooting advice:
- If the broth is too thin, add a tablespoon of cornstarch mixed with water.
- If the tripe is tough, simmer for an additional 30 minutes.
Food safety advice:
- Always wash your hands and utensils before handling food.
- Cook tripe to an internal temperature of 160°F to kill any bacteria.
Food history:
Philly Pepper Pot with Tripe is a traditional dish from Philadelphia, Pennsylvania, dating back to the Revolutionary War. It was a popular dish among soldiers and civilians alike, as it was easy to make and used inexpensive ingredients.
Flavor profiles:
Savory, slightly spicy, and hearty.
Serving suggestions:
Serve hot with crusty bread on the side.
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