Irish Tripe Stew Food

CLASSIC IRISH STEW

Steps:

• Make the stock. Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 3 litres/5 ¼ pints water. Bring to the boil and simmer uncovered for 2 hours.
• Strain the stock through a fine sieve to remove bones and vegetables, then return to the pan. Boil until reduced to about 1.3 litres/2 ¼ pints. (You can make the stock the day before - keep it in a covered container in the fridge, or freeze it for up to 3 months.)
• Make the stew. Cut the lamb into large chunks. Peel the potatoes (keeping both types separate) and cut into pieces of similar size to the meat. Put the two different types in separate bowls of water to keep them white. Peel the carrots and cut into slightly smaller pieces. Slice the onions into thick rings.
• Put the lamb in a large, clean saucepan. Pour in the stock and bring to the boil, skimming off all the impurities from the surface. Reduce the heat, cover and simmer gently for 10 minutes.
• Add the floury potatoes, carrots and onions. Season generously and simmer for a further 10 minutes, stirring occasionally.
• Add the waxy potatoes and thyme. Simmer until the lamb is tender (15-20 minutes). Take off the heat, cover (don't stir) and leave for 15 minutes. (You can make this up to 2 days ahead and keep in the fridge). Garnish and serve.

IRISH STEW

Steps:

• Heat oven to 160C/fan 140C/gas 3. Heat the oil in a flameproof casserole. Sizzle the bacon for 4 mins until crisp. Turn up the heat, then cook the lamb for 6 mins until brown. Remove the meats with a slotted spoon. Add the onions, carrots and herbs to the pan, then cook for about 5 mins until softened. Return the meat to the pan, stir in the pearl barley, pour over the stock, then bring to a simmer.
• Sit the chunks of potato on top of the stew, cover, then braise in the oven, undisturbed, for about 1½ hrs until the potatoes are soft and the meat is tender. The stew can now be chilled and kept in the fridge for 2 days, then reheated in a low oven or on top of the stove. Remove from the oven, dot the potatoes with butter, scatter with the spring onions and serve scooped straight from the dish.

IRISH STEW

Steps:

• In a large heavy-bottomed saucepan, cook the onions in oil and butter, on medium-high heat until they are translucent. Add the dried thyme and stir. Add the lamb and brown on a high heat to seal in juices. Add carrots, and pearl barley. Pour in the Chicken Stock so that it almost covers the meat and vegetables. Season with salt and pepper, and add Bouquet garni. Cover and cook on low heat for 2 hours, being careful not to boil. Place potatoes on top of the stew, cover and cook for 30 minutes until the meat is falling beautifully off the bones and the potatoes are fork tender.
• Serve the stew in large flat soup bowls, and drizzle Herb Butter over the potatoes or garnish with parsley and chives.
• Preheat the stockpot. Combine ingredients in a large heavy-bottomed saucepan and cover with water. Bring to boil and simmer for approximately 30 minutes. Then let it cool down and skim off the fat.
• Melt butter in a small saucepan. Add parsley, chives and thyme.

TRADITIONAL IRISH STEW

Steps:

• Heat olive oil in a skillet over medium heat. Add beef; cook until evenly browned, 3 to 5 minutes per side.
• Place potatoes, carrots, onion, and garlic in a slow cooker; top with browned beef.
• Pour 1/4 cup beer into the same skillet and bring to a boil while scraping the browned bits of beef off of the bottom of the skillet with a wooden spoon. Stir in tomato paste; cook until thickened, about 5 minutes. Pour beer mixture into slow cooker.
• Pour beef broth, remaining beer, garlic powder, onion powder, paprika, salt, and pepper into slow cooker.
• Cook on Low for 8 hours.

DELICIOUS DUBLIN CODDLE

Steps:

• Lower the heat to 350 F / 175 C / Gas 4 and cook for a further 30 minutes, until bubbling and the potatoes are thoroughly cooked.
• Enjoy.

JAMAICAN-STYLE BEEF STEW

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add sugar; cook and stir until lightly browned, 1 minute. Add beef and brown on all sides. , Stir in the vegetables, broth, barbecue sauce, soy sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer until meat and vegetables are tender, 1 to 1-1/4 hours., Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, serve with rice or potatoes. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

IRISH STEW

Steps:

• Preheat oven to 350 degrees F.
• Season the meat with salt and pepper.
• Heat pot over medium high heat and add the vegetable oil. Working in small batches, saute the lamb until golden brown in color. Set aside. Add the onion, carrots, and barley to the pot. Stir to coat, about 1 minute. Add the chicken stock, stout, bay leaf, and thyme to the pot. Return the lamb to the pot, place the potatoes on top and bring to a simmer. Cover and cook for 1 1/2 to 2 hours or until the lamb is fork tender.
• Season with salt and pepper, to taste. Garnish with the parsley and chives. Serve with Irish Soda Bread.
• Preheat oven to 350 degrees F.
• In a large bowl, combine the flours, oats, brown sugar, salt, baking soda, and baking powder. Grate the cold butter into the dry ingredients and blend by hand until the mixture resembles cornmeal.
• In a small bowl, whisk together the buttermilk and the egg. Using your hands, mix the wet and dry mixtures together until the dough can be formed into a ball.
• Turn the dough out on to a lightly floured surface and knead for 5 minutes until soft and elastic. Shape the dough into a round loaf, about 6 inches in diameter. Place on a parchment-lined baking sheet.
• Dust the top of the loaf with flour. Use a sharp knife to cut an "X" into the dough, about half the depth of the loaf and to within 1-inch of the edge. Bake for 45 to 50 minutes (see Cook's Note*).

TRIPE RECIPE FLORENTINE WAY (TRIPPA FIORENTINA) - ALL YOU NEED TO KNOW!

Steps:

• I strongly suggest buying processed tripe: the color has to be white but not too bright, and the meat does not present any trace of dirt.
• Even if processed, commonly the tripe needs to be blanched: so, reduce the meat into strips big as a finger, then poach them 15 minutes into a solution composed by 4 quarts of water and 1 cup of vinegar.
• Discard the foam frequently with a slotted spoon. After that, raise and rinse the tripe. If you prefer a more delicate taste, change the solution of water and vinegar, and repeat this step.
• Peel and mince the onion along with celery, and carrots.
• Now, sauté the vegetables in a thick-bottomed heavy pot along with 4 tbsp of extra-virgin olive oil, and 2 bay leaves, and the peeled and crushed garlic.
• Stir frequently and cook until the onion is soft and translucent. Finally, add the tomato paste and stir-fry a few minutes.
• Now, you have two options: fresh tomatoes sauce or canned tomatoes puree.
• In case you have some delicious ripe tomatoes, the first choice is preferable: click here to read the recipe of my sauce.
• In any case, follow these steps:
• When the sauteed vegetables are ready, add the tripe strips and 4 tbsp of olive oil, and stir-fry a few minutes.
• Then, raise the flame and baste with the wine, stirring frequently.
• After 5 minutes, add the tomatoes puree (or fresh tomatoes sauce), and the basil leaves coarsely break into pieces.
• Finally, cover with the lid, set the flame in order to let the sauce gently bubbling and cook at least 1 hour up to 2 hours and 30 minutes, depending on how much tender you desire the tripe.
• If the sauce is going to be too thick, add some meat stock or hot water. 5 minutes before serving, add the grated Parmigiano-Reggiano.
• Florentine tripe is delicious just cooked, but even better the day, reheated!

IRISH TRIPE STEW

Steps:

• Cut tripe into 1 inch squares or there abouts. (To your liking).
• Cover with cold water (at least one1 inch over top of tripe.).
• Cut onion into quarters and add to tripe.
• Cut up carrot and add to tripe.
• Bring to a boil uncovered and simmer on medium low about 2 hours.
• There should be enough liquid left to cover the tripe.
• Add the butter.
• When butter is melted add the flour and water mixture slowley to thicken.
• Add salt and pepper to taste.and cook about 5 minutes on low.