Ingredients
- 1 pound honeycomb tripe
- 2 tablespoons plus 1 cup distilled white vinegar
- 7 bay leaves
- 1 tablespoon red-pepper flakes
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- ¼ cup olive oil
- 2 white onions, diced
- 4 plum tomatoes, diced
- 6 cloves garlic, minced
- ¼ cup chopped parsley leaves
- 1 gallon (16 cups) beef stock
- ½ cup dried garbanzo beans, soaked in water overnight and drained
- 1 cup dried white navy beans
- 2 turnips, peeled and diced
- 4 carrots, peeled and sliced 1/4-inch thick
- ½ head white cabbage, shredded
- 1 cup long-grain rice, rinsed well
- 12 ounces chorizo sausage, casing removed, sausage thinly sliced
- 12 ounces morcilla sausage, casing removed, sausage thinly sliced
- 1 cup grated queso blanco or other fresh cheese
- 5 sprigs basil, leaves julienned
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Nutritional Information
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Nutritional analysis per serving (10 servings)
598 calories; 28 grams fat; 8 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 50 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 35 grams protein; 111 milligrams cholesterol; 1441 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
10 to 12 servings
Preparation
- 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.
4 hours
Dining and Cooking