Ingredients
- 700 g beef tripe, cleaned and cut into strips
- 200 g white beans, soaked
- 1 red chorizo sausage, sliced
- 100 g pork belly, diced
- 1 onion
- 1 red bell pepper
- 2 carrots, sliced
- 2 potatoes, diced
- 400 g crushed tomato
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 liter broth
- Salt, pepper and bay leaf
Step-by-step
Using a different robot? Switch it here:
- Pre-boil the tripe separately in a pot 40 minutes with bay leaf until tender; drain and set aside.
- Put the onion and bell pepper in the mixing bowl. Blend 4 sec/speed 5.
- Add 30 ml oil, the pork belly and chorizo. Sauté 6 min/Varoma/speed 1.
- Add the tripe, paprika, cumin and crushed tomato. Sauté 5 min/100°C/reverse/speed 1.
- Add the beans, carrot and broth. Cook 50 min/100°C/reverse/spoon speed.
- Add the potatoes and cook 25 min/100°C/reverse/spoon speed until everything is tender.
- Adjust the salt and pepper, and serve piping hot.
Tips
- Pre-boiling the tripe is key for a tender texture.
- A splash of vinegar during cooking brightens the flavor.
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