Ingredients with Measurements:
- 1 lb. beef tripe, cleaned and cut into small pieces
- 1 cup white rice
- 1 can black beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and chopped
- 1 tbsp. vegetable oil
- 1 tsp. cumin
- 1 tsp. chili powder
- Salt and pepper to taste
- 2 cups water
- Lime wedges for serving
Special equipment needed: None
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the chopped onion, garlic, and jalapeño pepper, and sauté for 2-3 minutes until softened.
2. Add the beef tripe to the pot, and season with cumin, chili powder, salt, and pepper. Cook for 5-7 minutes until browned on all sides.
3. Add 2 cups of water to the pot, and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 1-2 hours until the tripe is tender.
4. In a separate pot, cook the white rice according to package instructions.
5. In a small pot, heat the black beans over medium heat until warmed through.
6. Serve the tripe over a bed of rice, with a side of black beans and lime wedges for squeezing over the top.
Time:
Preparation time: 20 minutes, Cooking time: 2-3 hours
5. Temperature: Medium-high heat for sautéing, low heat for simmering
Serving size: 4 servings
Nutritional information:
- Calories per serving: 450
- Fat: 10g
- Carbohydrates: 60g
- Protein: 25g
- Fiber: 10g
Substitutions for ingredients:
- Beef tripe can be substituted with pork tripe or chicken gizzards.
- White rice can be substituted with brown rice or quinoa.
- Black beans can be substituted with pinto beans or kidney beans.
Variations:
- Add diced tomatoes and green chilies for a spicier version.
- Top with shredded cheese and sour cream for a creamy finish.
- Use leftover tripe to make tacos or burritos.
Tips and tricks:
- Make sure to clean the tripe thoroughly before cooking.
- Simmer the tripe for a longer time if it is still tough after 1-2 hours.
- Add more water if needed to prevent the tripe from drying out.
Storage instructions:
- Store leftover tripe, rice, and beans separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the tripe, rice, and beans separately in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the tripe, rice, and beans in separate bowls for a colorful presentation.
- Garnish with chopped cilantro or green onions for added flavor and color.
Garnishes:
- Lime wedges
- Chopped cilantro
- Green onions
- Shredded cheese
- Sour cream
Pairings:
- Mexican beer
- Margaritas
- Sangria
Suggested side dishes:
- Tortilla chips and salsa
- Guacamole
- Roasted vegetables
Troubleshooting advice:
- If the tripe is still tough after 1-2 hours of simmering, add more water and continue to simmer until tender.
Food safety advice:
- Make sure to clean the tripe thoroughly before cooking to prevent any bacteria from contaminating the dish.
- Store leftovers in the refrigerator for up to 3 days.
Food history:
- Tripas is a traditional Mexican dish made from beef tripe.
Flavor profiles:
- Spicy, savory, and slightly tangy from the lime juice.
Serving suggestions:
- Serve with lime wedges for squeezing over the top.
Related Categories
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Region: Mexican