Meat
Tripe Stew with Vegetables
Tripe stewed with vegetables in a seasoned tomato sauce.
Gluten-free
Ingredients
- 1 kg beef tripe, cleaned
- 2 onions, diced
- 3 garlic cloves
- 2 carrots, diced
- 1 cup peas
- 1 cup tomato sauce
- 2 potatoes, diced
- 1 tablespoon ají de color (paprika)
- 1 teaspoon cumin
- 1 teaspoon oregano
- 3 tablespoons oil
- 1 liter broth
- Salt, pepper and cilantro
Step-by-step
Using a different robot? Switch it here:
- Cook the tripe in plenty of salted water with bay leaf for 60 min until tender. Drain and cut into strips.
- Put the garlic and onion in the mixing bowl, chop 4 sec/speed 5 and sauté with the oil 7 min/120°C/spoon speed.
- Add the ají de color, cumin, oregano and tomato sauce and sauté 4 min/100°C/spoon speed.
- Add the tripe strips, carrot and broth and set 20 min/100°C/reverse/spoon speed.
- Add the potatoes and peas, salt and pepper and set 18 min/100°C/reverse/spoon speed.
- Adjust the salt, add cilantro and serve with rice.
Tips
- Cleaning and cooking the tripe well is key so it turns out soft and odor-free.
- A touch of merkén (smoked chili) adds a delicious smoky heat.
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