Morzello a la Castellana

Ingredients

In the original Italian Morzello recipe, the dish is typically prepared with a tomato-based sauce and seasoned with Italian herbs such as basil and oregano. However, in this adaptation to Castilian-Leonese cuisine, we incorporate the flavors and spices commonly used in the region. The Castilian-Leonese version of Morzello a la Castellana features a heartier sauce with a combination of onions, garlic, and tomatoes. Additionally, we include traditional Castilian-Leonese vegetables like carrots and potatoes to enhance the dish's texture and flavor. We alse have the original recipe for Morzello, so you can check it out.

• 500g (1.1 lb) beef tripe, cleaned and cut into small pieces 500g (1.1 lb) beef tripe, cleaned and cut into small pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, peeled and diced 2 tomatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 bay leaf 1 bay leaf
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the diced tomatoes to the pot and cook for a few minutes until they start to soften.
3. 3.
   Add the beef tripe to the pot and stir well to combine with the onion, garlic, and tomatoes.
4. 4.
   Season the mixture with smoked paprika, ground cumin, ground coriander, salt, and pepper. Stir to evenly distribute the spices.
5. 5.
   Pour enough water into the pot to cover the tripe and vegetables. Add the bay leaf and bring the mixture to a boil.
6. 6.
   Reduce the heat to low, cover the pot, and simmer for about 2 hours or until the tripe becomes tender.
7. 7.
   Add the sliced carrots and diced potatoes to the pot and continue simmering for an additional 30 minutes or until the vegetables are cooked through.
8. 8.
   Adjust the seasoning if needed and remove the bay leaf.
9. 9.
   Serve Morzello a la Castellana hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef tripe — Ensure that the tripe is thoroughly cleaned before cooking. Soaking it in water with vinegar or lemon juice can help remove any residual odor. Cut the tripe into small pieces for easier cooking and better texture.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes.
• Serve Morzello a la Castellana with crusty bread to soak up the flavorful sauce.
• If you prefer a thicker sauce, you can mix a tablespoon of flour with water and add it to the pot during the last few minutes of cooking.

Serving advice

Morzello a la Castellana is best served hot, allowing the flavors to meld together. Serve it as a main course accompanied by crusty bread or steamed rice to soak up the delicious sauce. Garnish each serving with fresh parsley for a pop of color and added freshness.

Presentation advice

To present Morzello a la Castellana beautifully, ladle the dish into individual bowls or deep plates. Ensure that each serving has a generous amount of tripe, vegetables, and sauce. Sprinkle some fresh parsley on top for an appealing touch. Serve with a side of crusty bread or rice to complete the presentation.