Spanish · Spain
Spanish Tripe Stew
A hearty stew made with tripe, pork, and a medley of vegetables, seasoned with paprika and garlic.
Ingredients
Method
- Wash and cut the tripe into bite-sized pieces. Boil in salted water for 1 hour, then drain.
- In a large pot, heat olive oil and sauté the onion and garlic until fragrant.
- Add the smoked pork and cook until browned.
- Stir in the bell pepper, celery, and tomatoes, cooking until softened.
- Mix in the paprika, salt, and pepper.
- Add the tripe and enough water to cover the ingredients.
- Simmer on low heat for 1-2 hours until the tripe is tender.
- Serve warm, optionally with a side of crusty bread.
- For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.
More recipes to try
Spanish-Style Burger with Tomato and Egg
A simple yet flavorful burger featuring a beef patty, fresh tomato, lettuce, and a fried egg, served on a crusty bread roll.
Spanish Cheeseburger with Fries and Beer
A Spanish-style cheeseburger with a beef patty, melted cheese, and a side of crispy fries, served with a cold beer.
Spanish Ham and Manchego Grilled Sandwich
A simple yet flavorful sandwich featuring Iberian ham and Manchego cheese, grilled to melt the cheese
Spanish Risotto with Squid Ink and Manchego - Slow Fermentation Method
A Spanish risotto with squid ink and Manchego, prepared using a slow fermentation technique for enhanced depth of flavor.
Spanish-Style Meat Paella with Herbed Aioli
A flavorful paella with a medley of meats and a herbed garlic aioli to complement the dish.
Spanish Vegetable Moussaka
A variation of the traditional Greek moussaka, featuring layers of eggplant, potatoes, and a creamy béchamel sauce with ground beef.