Ingredients with Measurements:
- 2 lbs tripas (beef tripe), cleaned and cut into small pieces
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 bell peppers (red and green), seeded and chopped
- 4 tomatoes, chopped
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 bay leaf
- 4 cups beef broth
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
Special equipment needed:
- Large pot or Dutch oven with lid
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the tripas and cook for 5-7 minutes, stirring occasionally, until browned.
3. Add the onion, garlic, and bell peppers to the pot and cook for 5 minutes, until softened.
4. Add the chopped tomatoes, cumin, oregano, smoked paprika, and bay leaf to the pot and stir to combine.
5. Pour in the beef broth and bring the mixture to a boil.
6. Reduce the heat to low, cover the pot, and simmer for 1-2 hours, until the tripas are tender and the stew has thickened.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 30 minutes
Cooking time: 1-2 hours
5. Temperature:
Medium-high heat to brown the tripas, then low heat to simmer the stew.
Serving size:
4-6 servings
Nutritional information:
Calories: 340
Fat: 15g
Protein: 25g
Carbohydrates: 25g
Fiber: 5g
Sodium: 1100mg
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Fresh tomatoes can be substituted with canned tomatoes.
- Smoked paprika can be substituted with regular paprika.
Variations:
- Add diced potatoes or carrots to the stew for extra vegetables.
- Use different types of peppers, such as jalapeños or poblanos, for a spicier flavor.
- Add a can of black beans or corn for extra texture and flavor.
Tips and tricks:
- Make sure to clean the tripas thoroughly before cooking to remove any excess fat or debris.
- Browning the tripas before adding the vegetables will add extra flavor to the stew.
- Simmer the stew on 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 medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in individual bowls, garnished with fresh cilantro.
Garnishes:
Fresh cilantro, chopped
Pairings:
- Serve with warm tortillas or crusty bread to soak up the flavorful broth.
- Pair with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Troubleshooting advice:
- If the stew is too thick, add more beef broth or water to thin it out.
- If the tripas are tough, simmer the stew for a longer period of time until they are tender.
Food safety advice:
- Make sure to cook the tripas to an internal temperature of 160°F to ensure they are fully cooked.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tripas stew is a traditional Mexican dish made with beef tripe, a part of the cow's stomach. It is a popular dish in many regions of Mexico and is often served with warm tortillas and fresh cilantro.
Flavor profiles:
The tripas stew is savory and slightly spicy, with a rich broth and tender pieces of beef tripe. The addition of tomatoes and peppers adds a sweet and tangy flavor to the dish.
Serving suggestions:
Serve the tripas stew as a main course for lunch or dinner, accompanied by warm tortillas or crusty bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican