3 lbs of clean tripe, cut in bite size pieces
.5 lb of Bacon
2 Beef Trotters
1 chorizo de Bilbao
1/2 cup Sundried Tomatoes in Oil
3 bay leaves
1 Large Red Bellpepper
1 large onion
1 lb of Carrots, cubed
1 Sm. can of Tomato Paste
1 can of Garbanzo
1 can/cup of black olives (whole)
1 cup of Sweet Peas
3 Tbsp of minced garlic
Fish Sauce to Taste
Whole black pepper
1Tsp. Smoked Paprika Powder
Olive Oil
- In a casserole, put-in the onion, tripe and trotters or feet, bay leaves, whole black-pepper, salt and water. Simmer until the feet and tripe are extremely tender or you may use a pressure cooker for this step (pressure cook for about 45 minutes)
- Heat a large wok or pan then pour-in the olive oil, saute garlic and half of the bell pepper till fragrant.
- Add chorizo de bilbao and bacon then cook in medium heat for 5 minutes.
- Pour-in the tomato paste & sun-dried tomato and 2 cups of stock (water used to boil ox feet and ox tripe) and let it boil.
- Add the tender ox feet and tripe and simmer for 10 minutes.
- Add Fish Sauce to taste and paprika then put-in the carrots. Simmer until carrots are medium crisp.
- Put-in the garbanzo, black olives & Sweet peas then simmer for 10 minutes.
- Transfer to a serving dish & garnish with the remaining Bell-peppers
- Serve hot. Share and enjoy!
All Rights Reserved, Pamela Rain Brune @SweetKalamansi 090413
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