Beef Tripe Stew
In a saucepan, start by adding the beef tripe, add enough water to fully cover the tripe, add the sprigs of rosemary, the basil leaves, the lime chopped in half, the salt, the sweet paprika, mix all the ingredients very well.Turn on the heat at medium power and let it all cook for 10 minutes.After this indicated time, turn off the heat, drain all the water and repeat this process using the same spices.Once you’ve done that, set aside.In a pressure cooker, add one drizzle of olive oil, add the bacon chopped into small pieces and fry until golden brown.Add the crushed garlic cloves and stir-fry. Add the onion chopped into small cubes, the stalk of leek chopped into thin round slices, the carrot grated using the small holes in the grater, the red bell pepper chopped into small cubes, and stir-fry for 2 minutes.After this indicated time, add the tripe and season it with the sweet paprika, the black pepper, the fine herbs mix, the mixed spices and the salt, mix well.Add enough water to fully cover all the ingredients.Cover the pressure cooker and let it all cook for another 40 minutes once it reaches pressure.After this indicated time, add the Calabrese sausage chopped into round slices, cover the cooker again and let it all cook for another 20 minutes after it reaches pressure.In a saucepan, add the cooked white kidney beans, all the cooked meat, mix, turn on the heat and let it all cook for 10 minutes.Finish with parsley & chives, to taste.Serve.
Ingredientes
- 1 kg of Beef Tripe
- 2 Sprigs of Rosemary
- 2 Basil Leaves
- ½ Lime
- 1 Tablespoon of Salt
- 2 Teaspoon of Sweet Paprika
- 200g of Bacon
- 4 Garlic Cloves
- 1 Medium Onion
- 1 Stalk of Leek
- 1 Carrot
- 1 Red Bell Pepper
- 1 Teaspoon of Sweet Paprika
- 1 Pinch of Black Pepper
- 1 Teaspoon of Fine Herbs Mix
- 1 Teaspoon of Mixed Spices
- 1 Teaspoon of Salt
- 1 Calabrese Sausage
- 250g of Cooked White Kidney Beans
- Chives & Parsley to Taste
Modo de Fazer
In a saucepan, start by adding the beef tripe, add enough water to fully cover the tripe, add the sprigs of rosemary, the basil leaves, the lime chopped in half, the salt, the sweet paprika, mix all the ingredients very well.
Turn on the heat at medium power and let it all cook for 10 minutes.
After this indicated time, turn off the heat, drain all the water and repeat this process using the same spices.
Once you’ve done that, set aside.
In a pressure cooker, add one drizzle of olive oil, add the bacon chopped into small pieces and fry until golden brown.
Add the crushed garlic cloves and stir-fry. Add the onion chopped into small cubes, the stalk of leek chopped into thin round slices, the carrot grated using the small holes in the grater, the red bell pepper chopped into small cubes, and stir-fry for 2 minutes.
After this indicated time, add the tripe and season it with the sweet paprika, the black pepper, the fine herbs mix, the mixed spices and the salt, mix well.
Add enough water to fully cover all the ingredients.
Cover the pressure cooker and let it all cook for another 40 minutes once it reaches pressure.
After this indicated time, add the Calabrese sausage chopped into round slices, cover the cooker again and let it all cook for another 20 minutes after it reaches pressure.
In a saucepan, add the cooked white kidney beans, all the cooked meat, mix, turn on the heat and let it all cook for 10 minutes.
Finish with parsley & chives, to taste.
Serve.
