Trippa alla Extremaduran

Ingredients

In this adaptation of Trippa alla Ragusana to Extremaduran cuisine, we incorporate local ingredients and flavors to create a dish that reflects the culinary traditions of the region. We use spices commonly found in Extremaduran cuisine, such as pimentón (smoked paprika) and saffron, to add depth and complexity to the stew. Additionally, we include local vegetables and herbs to enhance the flavors and give the dish a distinct Extremaduran touch. We alse have the original recipe for Trippa alla Ragusana, 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
• 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 pimentón (smoked paprika) 1 teaspoon pimentón (smoked paprika)
• A pinch of saffron threads A pinch of saffron threads
• 1 bay leaf 1 bay leaf
• 500ml (2 cups) beef broth 500ml (2 cups) beef broth
• 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, 3g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 35g
• 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.
   Stir in the chopped tomatoes, pimentón, saffron threads, and bay leaf. Cook for another 5 minutes to allow the flavors to meld together.
4. 4.
   Add the tripe to the pot and pour in the beef broth. Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 2 hours, or until the tripe becomes tender and the flavors have developed.
6. 6.
   Remove the bay leaf from the stew. Serve the Trippa alla Extremaduran hot, garnished with fresh parsley.

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.
• Pimentón — Use smoked paprika for an authentic Extremaduran flavor. Adjust the amount according to your preference for smokiness.
• Saffron — To enhance the saffron's flavor, soak the threads in a tablespoon of warm water for a few minutes before adding them to the stew.

Tips & Tricks

• For a richer flavor, you can add a splash of red wine to the stew during the cooking process.
• If you prefer a thicker sauce, you can mix a tablespoon of flour with a little water and add it to the stew. Cook for an additional 10 minutes to allow the sauce to thicken.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve Trippa alla Extremaduran with crusty bread or steamed rice to soak up the flavorful sauce. It pairs well with a fresh green salad on the side to balance the richness of the stew.

Presentation advice

Garnish the Trippa alla Extremaduran with a sprinkle of fresh parsley to add a pop of color. Serve it in a rustic clay pot or a deep bowl to showcase the hearty nature of the dish.