- 1-3/4 Lb Guatitas de ternera. (Veal tripe).
- 1/2 lb Veal snout.
- 1 Medium onion.
- 1 Morcilla de año. (Spicy blood sausage).
- 1 Sweet red pepper
- 2 Ripe tomatoes.
- 3 Garlic cloves.
- 1/3 Lb Chorizo links.
- 2-1/2 Cups beef broth.
- 1/3 Cups extra virgin olive oil.
- 2 bay leaves.
- 1 Spicy Cayenne pepper.
- 2 Tablespoons red sweet paprika.
- 2 Tablespoons flour.
- Salt and black pepper.
Ingredients to cook tripe:
- 1 Onion.
- 2 Garlic cloves.
- 1 Carrot.
- 1 Bay leaf.
- 6 Grains of black pepper.
Clean both veal tripe and snout throufully.
Cut into pieces and put them in a Magefesa pressure cooker Practika Plus along with other cooking ingredients, cover with water, close the cooker put in position II and maintain heat until it reaches the maximum pressure, got the fire to a minimum and cook for 35 minutes.
While the tripe and snout pieces are cooking, chop onion, garlic, and pepper in very fine brunoise. Grate the tomatoes.
In a Non-stick aluminum Magefesa saucepan, cook chopped vegetables with the Bay leaves and chili pepper over medium heat. Add grated tomatoes and continue cooking.
Add the chorizo links cut into slices. Give them a few turns and then stir in the flour and sweet paprika. Pour in the stock, add the blood sausage and let cook until we get a thick sauce.
Season with salt and black pepper to taste.
Once the tripe and snout pieces are cooked, drain and add to the sauce. Let cook in the sauce for about 20 minutes.
Serve hot in a terracotta casserole.
Adding some of the tripe and snout cooking broth to the sauce will enhance its taste while providing some consistency.
Cleaning the veal tripe and can be quite labor intensive. We can avoid this step by buying precooked veal tripe.
To get the veal tripe thoroughly cleaned, first rub with brush under the tab. Next, let them soak in water with salt, vinegar and lemon juice, and continue rubbing. Repeat the process three times changing the each time. Boil in three waters, starting with cold water. Bring to a boil, drain, and repeat three times.
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