A traditional Uruguayan recipe with Spanish roots, Tripe is a flavorful dish that warms the soul. Its simple preparation, filled with fresh and abundant ingredients, makes it an essential classic to enjoy with family.
In Uruguay, the tripe is a traditional dish cooked with a variety of ingredients.
It is a recipe that invites sharing with family and enjoying intense flavors.
Although its preparation can take some time, the final result is well worth it.
Uruguayan Tripe
Ingredients
1 kilogram of Tripe
2 Sausages
100 grams of Pancetta
3 Potatoes
3 Onions
2 Carrots
1 Red bell pepper
½ Garlic head
1 Leek
100 grams of Lard beans
¼ liter of Tomato paste
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : To start, boil the tripe in water until tender.
Step 2 : Then, heat some oil in a pot and add the onion, red bell pepper, and garlic to sauté.
Step 3 : Next, chop the pancetta and sausages into small pieces and add them to the pot with grated carrots, sliced thinly, and sliced leek.
Step 4 : You can add a bit of wine to enhance the flavor.
Step 5 : Then, incorporate the tomato paste, salt, pepper, and beans.
Step 6 : Cut the tripe into small pieces and add to the pot, adding water as needed.
Step 7 : Cook over low heat, covered, for about 30 minutes.
Step 8 : To thicken the cooking juices, add a tablespoon of cornstarch.
Step 9 : Once ready, remove from heat and let rest for about 5 minutes.
Step 10 : The tripe is now ready to serve, and it can be accompanied by a slice of avocado.
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