Tripe Casserole Recipe

Ingredients to make Tripe Casserole:

• 1½ kilograms of tripe
• 100 grams of Bacon in cubes
• 4 units of sausages
• ½ kilogram of pork breast
• 2 tablespoons of oil
• 2 branches of Celery
• 1 unit of chopped onion
• 1 unit of green onion
• 2 units of Carrots
• 1 unit of red bell pepper
• 1 cup of Chickpeas or beans
• 2 beef broth cubes
• 1½ cups Tomatoes, peeled and chopped
• 3 garlic cloves
• 2 tablespoons chopped parsley
• ½ cup of white wine
• 1 pinch of salt, oregano, paprika and pepper

How to make Tripe Casserole:

1

Boil the tripe by putting it whole in the boiling water with all the flavors and a green apple with the peel and cut in the middle.

2

When the tripe is tender, remove from heat and let cool in the broth, then chop. Put the oil in a saucepan, heat and add the bacon and fry.

3

When the pancetta is golden, add the onions, celery and bell pepper, all finely chopped. Cook for a few minutes, add the sliced ​​carrots, the tomatoes and cook a little more.

4

Then add the previously soaked chickpeas or beans, the wine and the seasonings (parsley and garlic, bay leaf, oregano, paprika). Also pour the cup of broth with the beef bouillon cubes. Separately, in a frying pan brown the pork breast with a thread of previously heated oil.

5

Add the pork to the large pot when it is ready and cook for five more minutes. Add the tripe and the thickly sliced ​​chorizos. Cook over low heat, covered, for about ½ hour, adding broth if necessary. Rectify the seasonings and give body to the cooking juice by thickening it with a tablespoon of cornstarch (optional).