Ingredients with Measurements:
- 1 lb. tripas (beef intestines), cleaned and cut into small pieces
- 1 lb. chorizo sausage, sliced
- 4 medium potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp. vegetable oil
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. paprika
- 1/4 tsp. cumin
- 1/4 tsp. dried oregano
- 1/4 cup water
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large skillet or wok, heat the vegetable oil over medium-high heat.
2. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until fragrant and slightly softened.
3. Add the sliced chorizo and tripas to the skillet, and cook for 5-7 minutes until browned and crispy.
4. Add the diced potatoes to the skillet, and stir to combine with the meat.
5. Season the mixture with salt, black pepper, paprika, cumin, and dried oregano, and stir to evenly distribute the spices.
6. Pour 1/4 cup of water into the skillet, and cover with a lid.
7. Reduce the heat to medium-low, and let the tripas, chorizo, and potatoes simmer for 15-20 minutes until the potatoes are tender and the flavors have melded together.
8. Remove the lid and stir the mixture occasionally to prevent sticking or burning.
9. Once the tripas, chorizo, and potatoes are fully cooked, remove from heat and let cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
5. Temperature:
- Medium-high heat for sautéing and browning
- Medium-low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 420
- Fat: 28g
- Carbohydrates: 22g
- Protein: 20g
- Fiber: 3g
- Sugar: 2g
Substitutions for ingredients:
- Beef or pork sausage can be substituted for chorizo.
- Sweet potatoes or yams can be substituted for regular potatoes.
- Red or yellow onions can be substituted for white onions.
Variations:
- Add diced bell peppers or jalapeños for extra flavor and spice.
- Top with shredded cheese, sour cream, or cilantro for garnish.
- Serve with warm tortillas or crusty bread for dipping.
Tips and tricks:
- Be sure to clean the tripas thoroughly before cooking to remove any excess fat or debris.
- Use a non-stick skillet or wok to prevent sticking and burning.
- Stir the mixture occasionally during simmering to prevent sticking or burning.
- Adjust the seasoning to taste, adding more salt or spices as needed.
Storage instructions:
- Store leftover tripas, chorizo, and potatoes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in a skillet over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the tripas, chorizo, and potatoes in a large bowl or platter, garnished with fresh herbs or sliced avocado.
Garnishes:
- Shredded cheese
- Sour cream
- Cilantro
- Sliced avocado
- Lime wedges
Pairings:
- Mexican rice
- Refried beans
- Guacamole
- Salsa
- Corn or flour tortillas
Suggested side dishes:
- Grilled vegetables
- Caesar salad
- Roasted sweet potatoes
- Garlic bread
Troubleshooting advice:
- If the tripas are tough or chewy, cook them for a longer period of time until they are fully tender.
- If the potatoes are not fully cooked, add more water and continue simmering until they are tender.
Food safety advice:
- Be sure to cook the tripas, chorizo, and potatoes to an internal temperature of 165°F to ensure they are fully cooked and safe to eat.
Food history:
- Tripas with chorizo and potatoes is a traditional Mexican dish that originated in the northern regions of Mexico, where beef and pork intestines are commonly consumed.
Flavor profiles:
- Spicy, savory, smoky, and slightly sweet.
Serving suggestions:
- Serve the tripas, chorizo, and potatoes as a main dish for lunch or dinner, accompanied by your favorite sides and garnishes.
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Region: Spanish