Ingredients to make Look for:
- For 2 persons:
- 600 grams beef tripe or stomach
- 6 cup ice water
- 1 1/2 cup white vinegar
- 5 bay leaves
- 1 tablespoon red pepper powder
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 4 1/2 liter Water
- 1/4 cup olive oil
- 2 u. chopped spring onion
- 4 u. pear-tomato
- 6 clove garlic (minced)
- 1/4 cup chopped celery
- 2 bay leaves
- 4 1/2 liter beef broth
- 1/2 cup chickpea (put in water the night before)
- 1 cup dried broad bean
- 2 turnip peeled and chopped
- 4 u. carrot (chopped into sticks)
- 1/2 julienned cabbage
- 1 cup basmati rice (well washed)
- 3 u. chorizo
- 3 u. blood sausage
- 1 cup grated fresh cheese
- 7 or 8 basil leaves (julienned)
How to do Search:
- This is one of the typical stews of Latin America that is modified in some regions to add, in the case of northern Argentina, the girasol chili, a pepper widely used in the Andean zone
- This stew, rich in flavor and penetrating aroma, reminds me of Madrid-style tripe, another of my great delights in Spanish cuisine.
- Wash the corns with plenty of cold running water.
- Place the ice water in a large container with two tablespoons of vinegar; put the tripe to soak for at least 30 minutes.
- Remove from the water, pat dry, and cut into 1 to 1 1/2-inch calluses.
- In a large pot, combine the tripe, the bay leaves, the thyme, the pepper, the water and a cup of vinegar.
- Boil for an hour.
- Remove from heat and let cool; remove the corns, strain them and wash them with cold water, set them aside.
- Heat a large pan with the oil over high heat and add the onion, tomatoes, garlic, celery, and bay leaves.
- Sauté for about 5 minutes and add the broth, tripe, chickpeas, broad beans and turnips.
- Bring to a boil and then lower the temperature.
- Cover and cook for an hour.
- Add carrots, cabbage and rice, cover and cook another hour; Then add the sausages, black pudding, cheese, stir and cook another 10 minutes.
- Put in preheated pans and serve.
