Spiced Tripe and Tomato Stew
This hearty and flavorful spiced tripe and tomato stew combines tender tripe, caramelized onions, and ripe tomatoes with the warmth of ginger and paprika. Perfect for adventurous eaters, this dish offers a comforting experience, showcasing the unique texture of tripe in a rich, aromatic sauce. Serve it with crusty bread or over rice for a complete meal that warms the soul.
ingredients
- 1 lb tripe, cleaned and cut into strips
- 2 medium onions, sliced
- 3 ripe tomatoes, chopped
- 2 tablespoons fresh ginger, minced
- 2 teaspoons paprika
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups beef or vegetable broth
- Fresh parsley, for garnish
steps
- 1.
In a large pot, heat the olive oil over medium heat. Add the sliced onions and sauté until they are golden brown and softened, about 8-10 minutes.
- 2.
Stir in the minced ginger and paprika, cooking for an additional 2 minutes until fragrant.
- 3.
Add the chopped tomatoes and cook for another 5 minutes until they start to break down.
- 4.
Incorporate the cleaned tripe into the pot, stirring well to combine all ingredients.
- 5.
Pour in the broth and bring the stew to a boil. Reduce heat to low, cover, and let simmer for 1.5 to 2 hours or until the tripe is tender.
- 6.
Season with salt and black pepper to taste. Adjust seasoning if needed.
- 7.
Serve hot, garnished with fresh parsley. Enjoy with crusty bread or over a bed of rice.
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