Recipe Tripe Soup

[Barriehie]

Well, Morning Glory mentioned a tripe soup that was favored as the style served in Madrid, Spain. I found a recipe for that but veered a little in the execution...

Ingredients

• 8 oz. tripe
• 1/2 pigs foot
• 2 pork chops, meat broken off
• 8" of both light and dark chorizo
• 1/2 chayote negro
• 2 red jalapenõs
• 1/2 diced onion
• 1 garlic bulb
• Several bay leaves
• 1/4 cup of vinegar
• 1/2 tsp paprika
• Shake of annatto powder
• Several grinds of peppercorns
• 1 can of chickpeas
• 1 tsp of oregano

Method
Dice the tripe into bite sized pieces and pressure cook with the pig foot for 40 minutes. When cool remove the bones and put the stock in your soup pot. Fill this to at least 6 cups and add in your tripe and foot, bring to a low simmer. Mince your garlic bulb and add to the pot followed by your chayote negro, diced.

Original recipe didn't call for the chayote or the jalapeno but I wanted the color.

Simmer this for an hour.

Now add in everything else and simmer for an hour and a half. Stir occasionally and check your water level.

My trip to Morelo's Market:

What I started with:

What I ended up with:

Dinner!

 

[Morning Glory]

It looks very good indeed. I love the use of annatto, which isn't seen enough in my experience. Or at least, not in my neck of the woods. And.. er..it surely must be an entry into the current CookingBites recipe challenge.

 

[Barriehie]

It looks very good indeed. I love the use of annatto, which isn't seen enough in my experience. Or at least, not in my neck of the woods. And.. er..it surely must be an entry into the current CookingBites recipe challenge.

Thank you! I have annatto powder but this time I purchased a spiced block!