VoyForums

[ VoyUser Login optional ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: [1], 2, 3, 4, 5, 6, 7, 8, 9, 10 ]

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 16:27:39 05/21/12 Mon
Author: Popeye
Subject: Re: Cherokee Granny Warren steals another recipe
In reply to: Rufus Leaking 's message, "Re: Cherokee Granny Warren steals another recipe" on 16:20:44 05/21/12 Mon

What's next Chopped Liver?

How about Tripe Madrid??



serves 4

500g (1 lb) ox tripe
150g (1/3 lb) pork belly
125g (4 1/2 oz) chorizo, peeled and sliced
75g (3 oz) proscuitto (or similar cured ham), diced
2 ripe tomatoes, peeled and chopped
10 black peppercorns, lightly crushed
2 onions, peeled and chopped
8 cloves garlic, peeled
100ml (4 fl oz) dry white wine
1 tbsp plain flour
2 tbsp olive oil
1 tbsp paprika
2 sprigs parsley
3 sprigs thyme
whole nutmeg
2 bay leaves
2 cloves
salt

Preheat the oven to 140°C (275°F).

First place the tripe whole in a large pot and cover with water. Bring to the boil then drain.

When cool to touch cut the tripe into small squares and put in a saucepan together with the wine, tomatoes, pork belly, cloves, peppercorns, thyme, parsley, bay leaves, garlic, half the chopped onions, a generous grating of nutmeg and a good pinch of salt.

Top up with 900ml of water then bring to the boil on the stove. Cover with a lid and place in the preheated oven to gently cook for 2 hours.

In a frying pan on a medium flame heat the oil and fry the remaining onions until soft and lightly coloured. Pop in the chorizo and ham and continue cooking for 5 minutes. Stir in the paprika, then the flour and cook on a low heat for a further few minutes.

Remove the tripe from the oven and strain into a bowl. Take out the pork belly and remove the skin and top layer of fat, then cut the remainder into rectangles. Add 2 large ladles of the cooking liquor to the chorizo mixture, stirring to thicken.

Put the tripe back into the original pan along with the pork belly and the chorizo mixture and cover. Return to the oven and cook for another hour.

Serve immediately in warmed bowls with a large basket of crusty bread and a lightly dressed salad.

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Replies:


Forum timezone: GMT-5
VF Version: 2.94, ConfDB:
Before posting please read our privacy policy.
VoyForums(tm) is a Free Service from Voyager Info-Systems.
Copyright © 1998-2012 Voyager Info-Systems. All Rights Reserved.