Tripe stew absorbs every flavour of its onion and paprika base during long cooking. The strips should be tender but still resilient; bread takes care of the remaining thick sauce.
Method, step by step
- Caramelize the onion slowly in fat, add paprika and spices. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Add the tripe, turn it over, then pour a little water under it. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Cook on low heat, checking often, for 2-3 hours, until it is crumbly and has a thick juice.
- Adjust with garlic and hot pepper; serve with boiled potatoes. Taste one last time before serving, then serve fresh to the table for the best temperature and texture.
Practical tips and common mistakes
- Also rinse the pre-cooked tripe and cook the stew base particularly deep; here the sap is leading the diplomatic negotiation.
- The pieces of meat should be similar in size, so they are cooked at the same time and none of the parts dry out.
- Allow the finished meat to rest briefly before serving; the juicier texture is worth the few minutes of waiting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
