SPICY STEWED TRIPE WITH SCALLIONS
This spicy, slippery tripe begs to be slurped like a bowl of noodles, so you may want a roll of paper towels nearby. Slicing the tripe as thinly as possible provides a soft, tender texture, and the collagen that yields from the calf's foot makes the broth itself slick and full-bodied. The mix of chiles creates a great and powerful warmth that spreads across your chest and leaves a bold, pleasant zing on the tongue, but it is not the kind of sharp or angry spicy that makes your eyes water or your nose run. The paper towels are for tidying up around your enthusiasm, not for dabbing your tears.
Provided by Gabrielle Hamilton
Categories meat, soups and stews, main course
Time 6h
Yield 2 quarts
Number Of Ingredients 12
Steps:
- Prepare the stewed tripe: Put tripe in a heavy pot and cover with 1 inch cold water. Bring to boil over high heat, then drain and set aside. Put onion, garlic and 1 chile de árbol into a cheesecloth sachet. Set aside.
- Add foot pieces and 2 quarts water to the pot, and bring to boil over high heat. Reduce heat to medium, and simmer, skimming any foam that rises to the surface, for 30 minutes.
- Meanwhile, slice the flat sections of tripe into thin, 4-inch-long ribbons resembling noodles - wider than linguine but not quite as thick as fettuccine - and any folds and thick creases into skinny coins.
- Add tripe and onion sachet to calf's foot, cover with 2 quarts broth and simmer, uncovered, for 4 hours until soft.
- Meanwhile, prepare the chile powder: Heat the oven to 375 degrees. Lay the guajillo chiles, ancho chile and remaining chiles de árbol on a sheet pan and heat them through for 8 to 10 minutes - enough time for them to become hot and fragrant but not enough time for them to take on dark color. Let the chiles cool completely until they again feel dry and brittle.
- Pull off the chile stems and tap out the seeds, or split the chiles like a vanilla bean to let out the seeds. Pulse the dry skins in a spice mill to fine flakes the same texture as fish meal. (It makes about 6 tablespoons chile powder.)
- Remove and discard feet and sachet. (A majority of the flesh and fat and tendon of the foot should have turned gelatinous and fallen off; what's left on the foot is mostly stark, bare bone.) Stir in the chile powder, plus the oregano, cumin and a little salt to taste. Simmer, uncovered, 45 minutes more until tripe is slippery soft and broth is dark as leather.
- To serve, ladle tripe and broth into bowls, and positively shower each portion with a mountain of sliced scallions.
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Md Kuwaitt
[email protected]This dish was not to my taste. The tripe was tough and the sauce was too spicy. I would not recommend this recipe.
Alex sandford
[email protected]The tripe was a little too chewy for my taste, but the sauce was delicious. I would definitely try this recipe again with a different cut of meat.
Raja Manay
[email protected]This dish was easy to make and very tasty. The tripe was a little chewy, but I didn't mind. The sauce was flavorful and the scallions added a nice crunch. I will definitely be making this again.
Nadiya Zahed
[email protected]I love tripe, and this recipe is one of my favorites. The scallions add a nice touch of flavor and the sauce is to die for. I always make a double batch so I have leftovers for lunch the next day.
Dan Snead
[email protected]I followed the recipe exactly and the tripe turned out perfectly. It was so tender that it melted in my mouth. The sauce was also delicious, with just the right amount of heat. I served it over rice and it was a huge hit with my family.
Pascal Atallah
[email protected]This spicy stewed tripe with scallions was a fantastic dish. The tripe was tender and flavorful, and the sauce was rich and tangy. I will definitely be making this again!