Tripas aos Molhos

Ingredients

• 500g (1.1 lb) tripe, cleaned and cut into small pieces 500g (1.1 lb) 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
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 teaspoon paprika 1 teaspoon paprika
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 30g
• Fiber: 5g
• 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 become translucent.
2. 2.
   Add the tripe to the pot and cook for a few minutes, stirring occasionally, until it starts to brown slightly.
3. 3.
   Pour in the canned diced tomatoes and their juice. Add the paprika, bay leaves, dried thyme, and dried oregano. Season with salt and pepper to taste.
4. 4.
   Reduce the heat to low, cover the pot, and simmer for about 2 hours, or until the tripe is tender and the flavors have melded together.
5. 5.
   Remove the bay leaves from the stew before serving. Garnish with fresh parsley.
6. 6.
   Serve the Tripas aos Molhos hot with crusty bread on the side.

Treat your ingredients with care...

• Tripe — Make sure to thoroughly clean the tripe before cooking by rinsing it under cold water and removing any excess fat or impurities.
• Canned diced tomatoes — Opt for high-quality canned diced tomatoes to ensure a rich and flavorful sauce.

Tips & Tricks

• For an extra kick of flavor, add a splash of red wine to the stew during the simmering process.
• If you prefer a thicker sauce, you can add a tablespoon of tomato paste to the stew.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Tripas aos Molhos hot, allowing the flavors to fully come together. Accompany it with crusty bread to soak up the delicious sauce.

Presentation advice

Garnish the Tripas aos Molhos with a sprinkle of fresh parsley to add a pop of color to the dish. Serve it in a deep bowl to showcase the rich sauce and tender tripe.