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tripe onion vegetable oil flour parsley tomato sauce sweet paprika bay leaf salt freshly ground pepper vegetable stock
Viewed: 36 - Published at: 7 years agoIngredients
- 2 pounds tripe
- 1 medium-size onion, chopped
- 2 tablespoons vegetable oil or lard
- 1 rounded tablespoon all-purpose flour
- 2 tablespoons chopped parsley
- 1/4 cup tomato sauce
- 1 tablespoon sweet paprika
- 1 bay leaf
- Salt to taste, if desired
- Freshly ground pepper to taste
- 4 cups vegetable stock. (See note)
Method
- Wash the tripe well.
- Place it in a saucepan, cover with water and simmer until fork tender, about 1 hour.
- Drain the tripe, let cool and slice into strips about 1/4 inch wide and 2 inches long.
- In a heavy, 10-inch saute pan, saute the onion in the oil or lard until it is transparent but not brown.
- Blend in the flour and cook, stirring, for a minute or two.
- Then add the cooked tripe and the parsley, tomato sauce, paprika and bay leaf and mix well.
- Season with salt and pepper, simmer the mixture a few minutes, then add the vegetable stock and continue to simmer the stew for about 30 minutes more, or until the liquid has reduced to a gravy consistency.
- Add more salt and pepper if necessary.
- Remove bay leaf and serve.
