Andalusian-style Tripe Stew

Ingredients

This Andalusian-style Tripe Stew differs from the original Italian Trippa alla Marchigiana in several ways. While the Italian version often includes white wine and Parmesan cheese, the Andalusian adaptation focuses on the use of aromatic spices such as cumin and smoked paprika. Additionally, the Andalusian version incorporates traditional ingredients like bell peppers and garlic, which add a distinct flavor profile to the dish. The result is a stew that showcases the vibrant and bold flavors of Andalusian cuisine while still maintaining the essence of the original tripe stew. We alse have the original recipe for Trippa alla Marchigiana, so you can check it out.

• 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
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, peeled and chopped 2 tomatoes, peeled and chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 bay leaf 1 bay leaf
• 500ml (2 cups) beef or vegetable broth 500ml (2 cups) beef or vegetable broth
• 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, 2g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 38g
• Fiber: 3g
• 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 diced bell peppers to the pot and cook for a few minutes until they start to soften.
3. 3.
   Add the chopped tomatoes, ground cumin, smoked paprika, and bay leaf to the pot. Stir well to combine all the ingredients.
4. 4.
   Add the cleaned and cut tripe to the pot, and pour in the beef or vegetable broth. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours, or until the tripe becomes tender and the flavors meld together.
6. 6.
   Once the stew is ready, remove the bay leaf and adjust the seasoning if needed.
7. 7.
   Serve the Andalusian-style Tripe Stew hot, garnished with fresh parsley. It pairs perfectly with crusty bread or fluffy rice.

Treat your ingredients with care...

• Tripe — Ensure the tripe is thoroughly cleaned before cooking. Soak it in cold water with a splash of vinegar for a few hours to remove any residual odor. Rinse it well before adding it to the stew.

Tips & Tricks

• If you prefer a spicier stew, add a pinch of cayenne pepper or chili flakes.
• For a richer flavor, you can substitute some of the broth with red wine.
• Allow the stew to rest for a while before serving to allow the flavors to develop even further.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Andalusian-style Tripe Stew hot, accompanied by crusty bread or fluffy rice. It is also delicious when topped with a dollop of tangy yogurt or a sprinkle of grated Manchego cheese.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic clay bowls or deep plates to showcase the vibrant colors of the stew.