5
lb tripe
2 large onion,
sliced thin
1 medium onion,
chunked
celery
beef stock
2 Tbsp mild
paprika
1 tsp hot
paprika
1 Tbsp ancho chile powder
1 1/2 Tbsp (or
so) flour
1 large bunch
chopped coriander, including roots
1 cup walnut
halves or whole skinless almonds
1 lb sausage,
chorizo or any spicy chunky sausage
1 cup golden
raisins
olive oil
salt and pepper
Cut the tripe into squares of about 1 inch and
simmer it in a
large pan of beef stock with the chunked
onion and
celery for half an hour to an hour. The cooking time
will depend on
how pre-cooked the tripe is. The tripe will
shrink some,
but don't let it get soft. Drain the tripe and keep
the stock.
Chop and slowly fry the sliced onion in some olive oil
until it is
well wilted, add the sausage cut in half and fry for
a bit longer.
Now add the paprika, ancho chili powder and flour
and gently
continue cooking for a while. Add the tripe.
Add about a
pint of the stock and keep it stirring around
until it boils
and thickens. If you've misjudged the flour
thin it down
with more stock. Add the nuts, most of the coriander, raisins, and salt and
pepper at your discretion.
Cover
the pan. Allow the concoction to cook gently for
about an hour -
keep checking that the tripe is not
sticking to the
bottom of the pan. Towards the end check the
thickness of
the sauce - if it's getting too thick
add some more
stock and if it's too liquid remove the
lid and allow
it to reduce. Serve the dish with some
fresh chopped
coriander to make it pretty.
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