Tripazo (Tripe Stew)
Number of servings
8
Difficulty
Medium
Ingredients
2000
gr tripe, honeycomb tripe, or beef tripe
1000
gr brown potato
1000
gr red potato
diluted achiote or annatto powder
6
piece(s) limes
4
cup(s) from the tripe cooking broth
1
tbsp baking soda
1
tbsp lard
4
piece(s) scallion stalks, chopped
250
gr onion, chopped
4
clove(s) garlic, chopped
1
piece(s) bunch of chopped fine herbs: thyme, rosemary, oregano, and wild cilantro
250
gr toasted and ground peanuts
2
tbsp oil
pinch salt and ground pepper to taste
Directions
- Let the tripe rest for 1 hour in water with baking soda and lemon.
- Wash 2 times with abundant water and rub with more lemon.
- Then put it to cook with the fine herbs, salt, and pepper, in a pressure cooker for 1 hour; after verifying it's very soft, chop in cubes of approximately 3 cm.
- Reserve the cooking broth.
- Separately, in a large container prepare a sofrito with lard, a little oil, annatto, onions, and garlic.
- Add the peeled potatoes cut in slices, cover with part of the reserved broth, continuing the cooking until the potatoes fall apart, and add the chopped tripe.
- Dissolve the toasted and ground peanuts in a little broth and incorporate into the preparation.
- The tripazo should be thick.
- Verify the seasoning by adding salt, and serve very hot with white rice and pineapple ají.