Trippa Veracruzana

Ingredients

In this Veracruz-style adaptation, we incorporate the vibrant flavors of Mexican cuisine. The original Italian tripe stew is transformed by using traditional Veracruz ingredients such as jalapeños, bell peppers, and Mexican spices. The dish is spicier and has a more pronounced tanginess due to the addition of olives and capers, which are commonly used in Veracruz cuisine. We alse have the original recipe for Trippa comoda, 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 vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 jalapeño pepper, seeded and finely chopped 1 jalapeño pepper, seeded and finely chopped
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• 1/4 cup green olives, sliced 1/4 cup green olives, sliced
• 2 tablespoons capers 2 tablespoons capers
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 32g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, jalapeño pepper, and diced bell peppers. Sauté until the vegetables are softened and fragrant.
2. 2.
   Add the tripe to the pot and cook for a few minutes, stirring occasionally, until it starts to brown slightly.
3. 3.
   Stir in the canned diced tomatoes, tomato paste, ground cumin, dried oregano, paprika, and bay leaf. 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. Stir occasionally and add water if needed to maintain a thick sauce consistency.
5. 5.
   Once the tripe is tender, add the sliced green olives and capers. Cook for an additional 10 minutes to allow the flavors to meld together.
6. 6.
   Remove the bay leaf and adjust the seasoning if necessary.
7. 7.
   Serve the Trippa Veracruzana hot, garnished with fresh cilantro. Accompany with rice or warm tortillas.

Treat your ingredients with care...

• Tripe — Ensure the tripe is thoroughly cleaned before cooking. You can blanch it in boiling water for a few minutes and then rinse it well to remove any impurities.
• Jalapeño pepper — Adjust the amount of jalapeño according to your desired level of spiciness. For a milder version, remove the seeds and membranes before chopping.
• Canned diced tomatoes — Opt for high-quality canned tomatoes to ensure a rich and flavorful sauce.

Tips & Tricks

• For an extra depth of flavor, marinate the tripe in a mixture of lime juice, garlic, and spices for a few hours before cooking.
• If you prefer a thicker sauce, you can add a tablespoon of cornstarch mixed with water during the last few minutes of cooking.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve Trippa Veracruzana with a side of Mexican rice and warm corn tortillas. Garnish with fresh cilantro and a squeeze of lime juice for a burst of freshness.

Presentation advice

Present the Trippa Veracruzana in a deep bowl, allowing the vibrant colors of the stew to shine through. Sprinkle some chopped cilantro on top for an appealing touch.