Spanish Tripe Soup Food

MEXICAN TRIPE SOUP (MENUDO) RECIPE

Steps:

• Gather the ingredients.
• In a large Dutch oven, place tripe, knuckle, water, onions, garlic , salt, coriander , oregano , crushed red pepper, and black pepper.
• Bring to a boil. Reduce heat and simmer, covered, for 3 hours, or until tripe has a clear, jelly-like appearance and veal is very tender.
• Remove veal knuckle from pot. When cool enough to handle, remove meat from bones, discard bones, and chop meat.
• Return chopped meat to soup, along with hominy.
• Bring to a boil, reduce heat, and simmer, covered, for 20 minutes longer.
• Portion into heated bowls and serve with pequin chiles or crushed red pepper to taste. Garnish with lime wedges.

CALLOS MADRILENOS: MADRID-STYLE TRIPE

Steps:

• Gather the ingredients.
• Clean the tripe well under cold running water. Set in a bowl of cold water mixed with the vinegar for 20 minutes, then rinse thoroughly.
• Cut the tripe into pieces approximately 3-inches square. Set aside.
• Coarsely chop 1 onion. Set aside.
• Remove and peel each clove from the bulb of garlic. Set aside.
• In a large heavy-bottomed pot, place the tripe pieces and the split calf or pig foot.
• Cover with water and bring to a boil. Allow to boil for 1 minute.
• Drain into a colander and rinse the froth from the meat.
• Return the tripe and foot to the cooking pot and add 4 to 6 cups of water, or enough to cover.
• Put chopped onion and all but 3 peeled cloves of garlic, bay leaves, and peppercorns in​ the pot. Bring to a boil, then reduce heat. Simmer for 3 hours.
• Finely chop the remaining onion and 3 cloves of garlic.
• Slice the chorizo sausage into rounds. Cut the serrano ham into small squares.
• In a skillet, heat the olive oil and sauté the chopped onion, garlic, chorizo, and ham for 5 minutes, or until onions are translucent.
• Remove from heat and stir in the paprika.
• Add the mixture to the pot with the tripe.
• Cut the morcilla into rounds and place in the pot. If using the optional garbanzo beans, add them now. Simmer for 15 to 20 minutes.
• The traditional way to serve callos is in earthenware bowls. Enjoy.

TRIPE SOUP

Steps:

• Directions:.
• Ask your butcher to give you already clean and bleached tripe.
• Rinse it three times under hot water; the last time let the tripe rest in water for 10 minutes, adding 3 tablespoons of white vinegar.
• Cut all vegetables in small cubes and in a large pot cook the tripe alone for three minutes, mixing continuously, then add all the vegetables and spices. Cover with cold water.
• Cook over low flame for about two hours. Serve steaming hot accompanied, if you wish, by polenta, cut into wedges.

SPANISH TRIPE STEW WITH CHICK PEAS, CHORIZO AND PAPRIKA

Steps:

• Soak the dried chickpeas overnight. Salt and pepper the tripe and pork and toss them with the flour. Heat the olive oil in a stewpot. Add tripe and pork. Cook until meats are lightly browned on all sides, about 10 minutes.
• Add the onions, garlic, white wine. Scrape up the browned bits, then add the can of tomatoes with liquid, crushing the tomatoes by hand, the hot Spanish paprika, and the drained chick-peas. Stir to combine. Simmer over low heat for 4 1/2 hours, checking occasionally to make sure meats are submerged in liquid, adding more liquid if necessary.
• After 4 1/2 hours add 1/2 pound whole chorizo and cook 1/2 hour more. Remove the chorizo and slice it. Return it to the pot and serve.
• Recommended drink: Pelligrini Carignane, Alexander Valley Old Vines, 1994

SPANISH CHICKEN AND RICE SOUP

Steps:

• Place the butter in a small pot over medium heat. Melt the butter and toast the pasta 2 to 3 minutes or until golden in color, add the rice and stir to coat. Add 1 cup stock to the pot and bring the mixture to a bubble, reduce the heat to low, cover the pot and cook 15 minutes. Stir in parsley; turn off the heat and cover. Let stand to cool. Fluff the rice with a fork then place in container and store in the refrigerator.
• Meanwhile, place the rinsed trimmed chicken pieces in a shallow pan with the onion and bay leaves and cover with just enough water to come up to the top of the chicken, bring the mixture to a boil and reduce the heat to a simmer and gently poach to cook through, about 12 to 15 minutes. Place the chicken in a bowl and shred the meat with 2 forks. Reserve the stock.
• While the chicken poaches start the soup by heating a Dutch oven over medium-high heat with a turn of the pan extra-virgin olive oil, add the chorizo and brown a couple of minutes. Add the onions, carrot, celery, chile, garlic, and piquillos to the pot and season with a little salt and some black pepper. Cook for 7 to 8 minutes to soften, then stir in the saffron threads and paprika to combine. Strain the chicken cooking liquids, about 2 cups, into the pot then add 3 cups stock-in-a-box, chicken, chorizo, and tomatoes. Bring the soup to a bubble, simmer a few minutes to combine flavors then cool completely, cover and place in the refrigerator for make-ahead meal.
• To reheat and serve, place the soup over medium to medium-high heat covered, stirring occasionally until heated through. Add the rice to the soup and return the soup to a bubble. Serve in shallow bowls.

ROMAN STYLE TRIPE

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.

PENELOPE CASAS'S CALLOS A LA MADRILENA (TRIPE MADRID-STYLE)

Steps:

• Put the tripe and pigs' feet in a kettle and add cold water to cover. Bring to the boil and drain immediately.
• Cut the tripe into one-and-one-half-inch squares and put it in a clean kettle. Add the pigs' feet, the water, wine, half of the chopped onions, garlic, bay leaves, parsley sprigs, tomatoes, peppercorns, nutmeg, thyme and salt. Bring to the boil and cover. Let simmer four or five hours.
• Heat the oil in a heavy skillet and add the remaining onions. Cook, stirring, until they are wilted. Add the sausage and ham and cook, stirring, about five minutes. Stir in the flour and paprika and cook about one minute.
• Add three cups of the liquid from the tripe and stir until the mixture thickens. Add the sausage mixture to the tripe. Add the pepper flakes and stir. Cover. Cook until the tripe is tender, about one or two hours. Stir the tripe often from the bottom to prevent sticking. Uncover and continue cooking one or two hours, or until the tripe is extremely tender. Skim off most of the fat from the surface of the tripe.
• Remove the pigs' feet from the tripe. Cut the skin from the bones. Discard the bones. Cut the skin into thin (julienne) strips. Return the skin to the tripe.

PUERTO RICAN MONDONGO

Steps:

• Combine tripe and lemon juice in a large bowl. Let sit, about 10 minutes.
• Transfer tripe and lemon juice to a large pot. Cover with 2 inches of water. Bring to a boil; reduce heat to low and cook, stirring occasionally, until slightly softened, about 10 minutes. Drain and rinse tripe.
• Return tripe to the pot. Cover with 2 quarts beef broth, adding water as needed. Bring to a boil; reduce heat and cook until tender, about 2 hours.
• Stir remaining beef stock, cassava, potatoes, yams, pumpkin, sweet potatoes, tomato sauce, sofrito, and corn into the pot. Cook until tender, about 20 minutes more. Season with salt and pepper.

FLACZKY - POLISH TRIPE SOUP W MARJORAM

Steps:

• wash tripe, cut in 1/3in strips, no more than 3in long.
• in large soup pot, saute whole onion, celery and carrot until golden.
• add tripe, and 6-7c water, enough to cover.
• add maggi (optional), salt, marjoram, nutmeg, paprika, bay leaf, pepper and allspice. I reccomend putting your whole pepper and allspice in either a tea ball, or in cheese cloth, otherwise this soup gets difficult to eat when you have to pick out the spices.
• cook for 1-2 hours until trip is tender, not soft and mushy.
• make a roux. Fry 1/3c flour over high heat until it turns light brown. Take some liquid out of the soup, mix the roux into that liquid, and add the mixture back.
• Serve with rye bread.

BUSECA (GARBANZO- BEAN-AND-TRIPE SOUP)

Steps:

• Thoroughly rinse the tripe under cold running water. Fill a large bowl with 6 cups ice water and add 2 tablespoons of the vinegar. Place the tripe in the bowl and soak for 30 minutes. Remove from the water, pat dry and cut into 1-inch cubes.
• In a large stockpot, combine the tripe, 5 bay leaves, pepper flakes, thyme, oregano, 1 gallon (16 cups) water and the remaining 1 cup vinegar. Bring to a boil over high heat and cook at a full boil for 1 hour. Remove from the heat and let cool. Drain the tripe, rinse in cold water and reserve.
• In another large stockpot over high heat, combine the oil, onions, tomatoes, garlic, parsley and remaining 2 bay leaves. Stir and cook for 5 minutes. Add the stock, reserved tripe, garbanzo beans, white navy beans and turnips, and bring to a boil. Lower the heat, cover and simmer for 1 hour.
• Add the carrots, cabbage and rice. Recover and simmer for another hour. Add the chorizo, morcilla, cheese and basil. Stir and simmer 10 minutes. Ladle into bowls and serve.