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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:

1. 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
2. This stew, rich in flavor and penetrating aroma, reminds me of Madrid-style tripe, another of my great delights in Spanish cuisine.
3. Wash the corns with plenty of cold running water.
4. Place the ice water in a large container with two tablespoons of vinegar; put the tripe to soak for at least 30 minutes.
5. Remove from the water, pat dry, and cut into 1 to 1 1/2-inch calluses.
6. In a large pot, combine the tripe, the bay leaves, the thyme, the pepper, the water and a cup of vinegar.
7. Boil for an hour.
8. Remove from heat and let cool; remove the corns, strain them and wash them with cold water, set them aside.
9. Heat a large pan with the oil over high heat and add the onion, tomatoes, garlic, celery, and bay leaves.
10. Sauté for about 5 minutes and add the broth, tripe, chickpeas, broad beans and turnips.
11. Bring to a boil and then lower the temperature.
12. Cover and cook for an hour.
13. Add carrots, cabbage and rice, cover and cook another hour; Then add the sausages, black pudding, cheese, stir and cook another 10 minutes.
14. Put in preheated pans and serve.