CROCK POT MENUDO WITH BEEF
I love menudo but I don't care for pig's feet so I have used the following recipe for quite a few years. Easiest method is to use a package of "Menudo Mix" which can be found in the hispanic aisle of most grocery stores. In case you rather use the individual spices, I am including those starting with oregano. This recipe can also be cooked on the stove top by simmering on low for 5-6 hours.
Provided by linanil
Categories Meat
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Add tripe, stew meat, hominy, spices together in crock pot.
- Cover with water or beef stock.
- Cook on low setting for 6-8 hours.
Nutrition Facts : Calories 166.8, Fat 5.4, SaturatedFat 1.9, Cholesterol 105.2, Sodium 236.3, Carbohydrate 9.2, Fiber 2, Sugar 1.3, Protein 20.3
IRISH TRIPE STEW
With the start of the potato famine in Ireland in 1845 thousands of Irish left the "Ole Country". Many came to the lower east side of New York City to start a new life. They were very poor and had little to eat. Tripe was cheap and fed mainly to animals at the time. This is authentic and one of the meals they existed on during those hard times. It's simple to prepare and filling.
Provided by Ed Duffin
Categories Meat
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 246, Fat 23.1, SaturatedFat 14.6, Cholesterol 61, Sodium 216.5, Carbohydrate 9.4, Fiber 1.2, Sugar 2.4, Protein 1.4
ROMAN STYLE TRIPE
When prepared in this method, tripe has a pleasantly mild, but distinct flavor. When it comes to great sauces for dipping crusty Italian bread, it doesn't get any better than this.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 2h55m
Yield 6
Number Of Ingredients 16
Steps:
- Combine water, tripe, vinegar, salt, vanilla, and bay leaf in a large stockpot over high heat. Bring to a boil and skim off any foam that accumulates. Reduce heat to medium-low, cover pot, and simmer for 1 1/2 hours. Transfer tripe to a plate and set aside to cool. Reserve 1 to 2 cups of the cooking liquid.
- Heat oil in a large skillet over medium heat. Add pancetta and onion; cook and stir until pancetta is browned and onion is translucent, 6 to 7 minutes. Stir garlic into pancetta mixture; cook and stir until aromatic, about 2 minutes.
- Stir marinara sauce, 1 cup reserved tripe liquid, and red pepper flakes into the pancetta mixture. Reduce heat to low and simmer for 30 minutes.
- Cut tripe into 1-inch cubes and add to marinara-pancetta sauce; stir to combine. If needed, add 1 cup of the reserved tripe liquid. Simmer for 30 minutes.
- Mix garbanzo beans and mint into the sauce. Season with salt and black pepper to taste. Sprinkle with Parmigiano-Reggiano cheese and serve.
Nutrition Facts : Calories 369 calories, Carbohydrate 35.8 g, Cholesterol 197.6 mg, Fat 14.6 g, Fiber 6.2 g, Protein 22.8 g, SaturatedFat 4.3 g, Sodium 1723.3 mg, Sugar 12.9 g
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