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Monday, July 2, 2012

CALLOS WITH 14TH C RECIPE OF TRIPE SOPES

Beef Tripe
Photo by: Lord-Williams

tripe. Avenzoar explains that tripe generate an irriatable humor and they are digested slowly. Sent Sovi gives instructions cleaning them and provides a recipe. A Fadalat recipe includes tripe with lamb and fava beans. Anón Al-Andalus provides one titled “a dish for slaves,” in which tripe are boiled  with meat, onion, garlic and herbs. From these recipes “Madrid Style Tripe” has emerged which is very popular in Spain and Latin American countries today. This recipe calls for tomatoe, onion, garlic, spices including paprika and chili powder and herbs with the tripe. [Anón/Grewe. 1982:XVI: 72-73:CLXXXIII:189-190; Anón/Huici.1966:293:166; Gázquez. Cocina. 2002:186; Ibn Razīn/Granja. 1960:140:25-26; Ibn Zuhr/García Sánchez. 1992:144; and Nola. 1989:xxii-2]

cl foto

MUTTON TRIPE ADAPTED FROM SENT SOVÍ #CLXXXIII QUI PARLA CON SE FFAN TRIPES DE MOLTÓ HO DE VADEL HO DE BOU, pp189-190

Callos Lavados y listos para Cocer
(Tripe Washed and Ready for Cooking)
Photo from: jlastras
Ingredients

1 lb tripe (mutton, veal or beef)
¼ c diced salt pork
3 sprigs parsley coarsely chopped
2 bay leaves
½ tsp fresh thyme
2 cloves
¼ tsp nutmeg
1 onion
6 garlic cloves peeled
2 tbsp lard
2 sprigs mint
½ tsp marjoram
1-2 c wine
¼ c or less vinegar
¼ c or less verjuice
¼ c or more honey
  
Preparation

Tripe - Macro
Photo from: Jane Williams
Heat water in a caldron. When boiling, scald the tripe. Then wash them with salt and water. Cut them into 1 ½” squares. Return them to the caldron and cover them with about 3 c salted water. Add parsley, bay leaves, thyme, cloves, nutmeg, onion quartered and garlic.  Cover and boil gently for 4-5 hours, until the tripe is almost tender. Remove the tripe, garlic and cloves. Strain  and pat dry.

Melt lard in a frying pan, fry the tripe and put them back in the caldron with the broth. Slice the onion  and mince the garlic. Fry them with mint and marjoram. When lightly toasted add them to the tripe and broth. Add wine 1-2 cups depending on the amount of broth remaining. Cover and cook 1-2 hours or until the tripe is very tender.

Add salt to taste. Slowly add vinegar and verjuice  taking care that the acidity is not over powering for the modern palate. Add honey adjusting the amount to taste. Remove from heat and serve in soup bowls.


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