Trippa alla Fiorentina with a Muisca Twist

Ingredients

In this Muisca-inspired version of Trippa alla Fiorentina, we incorporate traditional Muisca spices and ingredients to infuse the dish with unique flavors. The original Italian recipe is adapted to include Muisca spices such as achiote, guasca, and cilantro, which add a distinct earthiness and depth to the dish. Additionally, we use local Muisca ingredients like potatoes and corn to enhance the texture and provide a touch of Andean authenticity. We alse have the original recipe for Trippa alla Fiorentina, so you can check it out.

• 500g (1.1 lb) tripe, cleaned and cut into strips 500g (1.1 lb) tripe, cleaned and cut into strips
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon achiote powder 1 tablespoon achiote powder
• 1 tablespoon guasca powder 1 tablespoon guasca powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 35g
• 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 translucent.
2. 2.
   Add the diced tomatoes to the pot and cook until they start to soften.
3. 3.
   Stir in the achiote powder, guasca powder, cumin powder, and paprika, and cook for another minute to release the flavors.
4. 4.
   Add the tripe to the pot and mix well to coat it with the spices.
5. 5.
   Pour in the beef broth and bring the mixture to a simmer. Cover the pot and let it cook for about 2 hours, or until the tripe is tender.
6. 6.
   Add the diced potatoes and corn kernels to the pot and continue cooking for an additional 20 minutes, or until the potatoes are cooked through.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Trippa alla Fiorentina with a Muisca Twist hot, garnished with fresh chopped cilantro.

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 membranes.
• Achiote powder — If you can't find achiote powder, you can substitute it with annatto seeds. Grind the seeds into a powder using a spice grinder or mortar and pestle.
• Guasca powder — Guasca is a traditional Muisca herb with a unique flavor. If you can't find guasca powder, you can use dried guascas leaves instead. Crush the leaves before adding them to the dish to release their flavor.

Tips & Tricks

• For a spicier version, add a chopped chili pepper to the dish.
• Serve the Trippa alla Fiorentina with a side of traditional Muisca arepas or cornbread.
• If you prefer a thicker sauce, you can add a tablespoon of cornstarch mixed with water to the pot during the last few minutes of cooking.
• This dish tastes even better the next day, as the flavors have more time to meld together. Consider making it in advance and reheating it for a delicious meal.
• Feel free to adjust the spices and seasonings according to your taste preferences.

Serving advice

Serve the Trippa alla Fiorentina with a Muisca Twist as a main course, accompanied by a side of Muisca arepas or cornbread. Garnish with fresh chopped cilantro for an extra burst of flavor.

Presentation advice

Present the Trippa alla Fiorentina with a Muisca Twist in a deep serving dish, allowing the vibrant red sauce to contrast with the pale tripe. Sprinkle some fresh cilantro on top for a pop of color. Serve with a side of golden-brown Muisca arepas or cornbread to complete the presentation.