Tripe in A Spicy Piquant Broth Recipe
Ingredients
| 1 lb. blanket tripe, rinsed and cut into 1-inch [2 1/2-cm.] squares | ||
| 1 small calf's foot, cleaned and rinsed | ||
| 2 cups Seville orange juice | ||
| 1/2 garlic bulb, unpeeled and toasted | ||
| Oregano | 1 Teaspoon, toasted | |
| Salt | To Taste | |
| Water | 2 Quart | |
| 2 tbsp. peanut or safflower oil | ||
| Tomato | 1 Large, chopped | |
| Onion | 3/4 Cup (16 tbs), finley chopped | |
| 1 small green pepper, halved, seeded, deribbed and cut into small squares | ||
| 4 sprigs epazote, leaves coarsely chopped, skins discarded | ||
| 9 hot green chilies, stemmed and seeded, 3 toasted and chopped, 6 cut into rounds | ||
| 1 tsp. recado rojo | ||
| 2 tbsp. finely cut fresh chives | ||
| Lime | 1 , thinly sliced | |
Directions
One day ahead, cover the tripe with the orange juice and refrigerate it.
Turn the pieces occasionally and let them soak overnight in the refrigerator.
Put the pieces of calf s foot into a large saucepan with the garlic, oregano and 1 tablespoon [15 ml.] of salt and cover with the water.
Bring the water to a boil, then reduce the heat, cover the pan and cook gently for about four hours, or until the meat is just beginning to get tender.
Refrigerate the foot, in its broth, overnight.
The next day, drain the tripe, rinse it and add it to the calf s foot in the broth.
Bring the mixture to a boil, cover and cook it slowly until both meats are tender about an hour.
Meanwhile, heat the oil in a heavy pan and add the tomato, 1/4 cup [125 ml.] of the onion, the green pepper and the chopped epazote.
Fry the mixture, stirring constantly, until the onion is soft.
Add the grilled chilies and the recado rojo, along with 2 tablespoons [30 ml.] of the broth from the saucepan containing the meats and cook for a few minutes more.
Season with salt and set aside.
When the meat is tender, drain it, reserving the broth.
Remove the bones from the calf s foot and chop the meat, gristle and skin into large pieces.
Put these and the tripe on a warmed serving dish and set aside in a warm place.
If necessary, add water to the reserved broth to make it up to 2 quarts [2 liters].
Add the fried, seasoned vegetables and simmer for about five minutes, or until well flavored.
If there is too much fat on top of the broth, skim as necessary.
Serve the broth in large soup bowls; serve the meat separately.
Present the sliced chilies, the rest of the chopped onion, the chives and lime slices in individual bowls.
Accompany the tripe with French bread.
Turn the pieces occasionally and let them soak overnight in the refrigerator.
Put the pieces of calf s foot into a large saucepan with the garlic, oregano and 1 tablespoon [15 ml.] of salt and cover with the water.
Bring the water to a boil, then reduce the heat, cover the pan and cook gently for about four hours, or until the meat is just beginning to get tender.
Refrigerate the foot, in its broth, overnight.
The next day, drain the tripe, rinse it and add it to the calf s foot in the broth.
Bring the mixture to a boil, cover and cook it slowly until both meats are tender about an hour.
Meanwhile, heat the oil in a heavy pan and add the tomato, 1/4 cup [125 ml.] of the onion, the green pepper and the chopped epazote.
Fry the mixture, stirring constantly, until the onion is soft.
Add the grilled chilies and the recado rojo, along with 2 tablespoons [30 ml.] of the broth from the saucepan containing the meats and cook for a few minutes more.
Season with salt and set aside.
When the meat is tender, drain it, reserving the broth.
Remove the bones from the calf s foot and chop the meat, gristle and skin into large pieces.
Put these and the tripe on a warmed serving dish and set aside in a warm place.
If necessary, add water to the reserved broth to make it up to 2 quarts [2 liters].
Add the fried, seasoned vegetables and simmer for about five minutes, or until well flavored.
If there is too much fat on top of the broth, skim as necessary.
Serve the broth in large soup bowls; serve the meat separately.
Present the sliced chilies, the rest of the chopped onion, the chives and lime slices in individual bowls.
Accompany the tripe with French bread.
Chef
