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This recipe is based on a friend's version. She assures me it's delicious. I have only ever tasted the soup - never the tripe!
Ingredients:
1 kg tripe
1/2 tbsp sodium bicarbonate
3 lemons/limes, cut in half
2½ lts water
100 gms of each of the following, cut into small pieces : yucca (manioc), green beans, carrots,potatoes, ocumo,sweet potato,yam, pumpkin
350 gms sweet corn kernels
1 whole sweet corn, sliced into rounds
1 small green plantain, sliced into rounds
1 tsp freshly ground black pepper
5 tsps salt
1 tbsp capers
1 tbsp vinegar
1 tbsp mustard
1 tbsp pickled vegetables
1 tsp paprika
3 tbsps mixed parsley and coriander leaf (cilantro)
For the "sofrito"
125 mls oil
3 medium onions, diced
8 cloves garlic, minced
2 large leeks, white part only, diced
2 spring (green) onions, diced
1 large red pepper, diced
4 large tomatoes, diced
4 sweet chiles (if not available, use mild chiles) diced
Method:
To prepare the tripe:
Ingredients:
1 kg tripe
1/2 tbsp sodium bicarbonate
3 lemons/limes, cut in half
2½ lts water
100 gms of each of the following, cut into small pieces : yucca (manioc), green beans, carrots,potatoes, ocumo,sweet potato,yam, pumpkin
350 gms sweet corn kernels
1 whole sweet corn, sliced into rounds
1 small green plantain, sliced into rounds
1 tsp freshly ground black pepper
5 tsps salt
1 tbsp capers
1 tbsp vinegar
1 tbsp mustard
1 tbsp pickled vegetables
1 tsp paprika
3 tbsps mixed parsley and coriander leaf (cilantro)
For the "sofrito"
125 mls oil
3 medium onions, diced
8 cloves garlic, minced
2 large leeks, white part only, diced
2 spring (green) onions, diced
1 large red pepper, diced
4 large tomatoes, diced
4 sweet chiles (if not available, use mild chiles) diced
Method:
To prepare the tripe:
- Rinse the tripe under running water and put into a large flat dish. Sprinkle with the bicarb, cover with water and leave for 30 minutes.
- After 30 minutes, scrub the tripe on the inside first ( the crinkly bit) and then on the outside. Remove the excess membrane from the outside.
- Wash the tripe under running water once again, then rub all over with the lemons.
- Cook in a pressure cooker for about 30 minutes, covered in water and with half the salt added. Set aside and allow to cool.
- Heat the oil in a large pan. When hot, add the onions, garlic, leeks, spring onions, peppers, tomatoes and sweet chiles. Cook for about 15 minutes until the vegetables have softened.
- Meanwhile, remove the tripe from the pressure cooker, retaining the cooking liquid, and cut into small pieces.
- Add all the remaining vegetables and ingredients, except the parsley and coriander, to the pan. Add the tripe and the cooking liquid and bring to a boil. Lower the heat and cook for about an hour, until the root vegetables are soft and the tripe is tender.
- Garnish with the parsley/coriander leaf.
