Antilles Tripe StewLA COCINA DE BABEL
Callos is a common stew in Spain, tracing its origins to the heart of Madrid. It typically contains beef tripe, chickpeas, blood sausage or chorizo, and bell peppers. This recipe for Antilles Tripe Stew puts a Caribbean twist on the classic Spanish stew. Made with the traditional beef tripe, this recipe opts for bacon instead of sausage. It employs a host of spice including parsley, garlic, bay leaves, thyme, and chili peppers. The addition of plantains makes this tripe stew truly unique.
- 1 bunch fresh parsley (diced)
- 300 grams tomatoes (very ripe, quartered)
- 1 kg tripe (veal, cleaned)
- 3 carrots (peeled and sliced)
- 150 grams bacon (cubed)
- 1 bay leaf
- 3 garlic cloves
- 3 thyme (stalks)
- 1 chili pepper (fresh)
- 1/2 green plantain (or 1 large potato, peeled and thinly sliced)
- ground black pepper
- In a Dutch oven, heat up a drizzle of oil and add the fresh parsley and fry briefly on low heat.
- After just a few moments, add the tomatoes, stir, and simmer 5 minutes.
- Add the tripe, carrots, and bacon. Stir and simmer another 10 minutes.
- Then add the bay leaf, garlic, thyme, and chili pepper. Cover with water and simmer 15 to 20 minutes.
- Add the plantain or potato, salt and pepper to taste, raise the heat to medium, and simmer another 15 minutes.
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|Calories400Calories from Fat270|
|% DAILY VALUE|
|Calories from Fat270|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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