Ingredients with Measurements:
- 1 pound pig fallopian tubes, cleaned and sliced into 1-inch pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 ounces)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and garlic and sauté for 2-3 minutes until softened.
3. Add the sliced pig fallopian tubes to the skillet and cook for 5-7 minutes until browned on all sides.
4. Add the can of diced tomatoes, salt, black pepper, and red pepper flakes to the skillet and stir to combine.
5. Reduce the heat to medium-low and let the mixture simmer for 10-15 minutes until the pig fallopian tubes are cooked through and the sauce has thickened.
6. Stir in the chopped parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing, medium-low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 12g
Carbohydrates: 10g
Protein: 18g
Substitutions for ingredients:
- Pork or beef kidneys can be substituted for pig fallopian tubes.
- Canned whole tomatoes can be used instead of diced tomatoes.
Variations:
- Add sliced mushrooms to the skillet for an earthy flavor.
- Use fresh basil instead of parsley for a different herb flavor.
- Add a splash of red wine to the skillet for a richer sauce.
Tips and tricks:
- Make sure to clean the pig fallopian tubes thoroughly before slicing and cooking.
- Don't overcook the pig fallopian tubes or they will become tough and chewy.
- Serve with crusty bread to soak up the sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped fresh parsley or basil
Pairings:
Crusty bread, roasted vegetables
Suggested side dishes:
Roasted potatoes, steamed rice
Troubleshooting advice:
If the sauce is too thin, simmer for a few more minutes to thicken. If the pig fallopian tubes are tough, reduce the cooking time.
Food safety advice:
Make sure to cook the pig fallopian tubes to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
Pig fallopian tubes are a traditional ingredient in many cultures, including Chinese and Filipino cuisine.
Flavor profiles:
Savory, tangy, slightly spicy
Serving suggestions:
Serve hot as a main dish.
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