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Spiced Tripe Stew
(Mondongo De Cerdo, Estilo Coloma)
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| What You Need: |
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3 pounds tripe, cut into 2-inch squares
1 tablespoon plus 2 teaspoons salt
3 quarts cold water
3 tablespoons vegetable oil
1 large onion, peeled and cut crosswise into ¼-inch-thick slices
1 tablespoon finely chopped garlic
½ cup finely chopped green pepper
2 teaspoons finely chopped fresh hot chilies
6 medium-sized firm ripe tomatoes, peeled, seeded and coarsely chopped (see Sopa de Gandules), or substitute 2 cups chopped drained canned tomatoes
11 tablespoon canned tomato paste
2 tablespoons finely chopped fresh coriander (see Glossary)
1 tablespoon capers, thoroughly washed and drained
1 tablespoon Worcestershire sauce
1 tablespoon malt vinegar
1 teaspoon crumbled, dried oregano
Freshly ground black pepper
Freshly grated imported Parmesan cheese
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| How To Cook: |
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1. Combine the tripe, 1 tablespoon of the salt and water in a heavy 5- to 6-quart casserole, and bring to a boil over high heat, skimming off the scum and foam as they rise to the surface.
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2. Reduce the heat to its lowest point, partially cover the casserole, and simmer for 2 hours, or until the tripe is tender. Drain the tripe through a large sieve or colander set over a deep bowl and set it aside. Reserve the cooking liquid.
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3. In a heavy 12-inch skillet, heat the oil over moderate heat until a light haze forms above it. Drop in the onion, garlic, green pepper and chilies and, stirring frequently, cook for about 5 minutes, until the vegetables are soft but not brown.
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4. Watch carefully for any sign of burning and regulate the heat accordingly. Add the tomatoes, tomato paste, coriander, capers, Worcestershire sauce, vinegar, oregano, and the remaining 2 teaspoons of salt and a liberal grinding of pepper.
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5. Stirring frequently, cook briskly until most of the liquid in the pan evaporates and the mixture is thick enough to hold its shape lightly in a spoon.
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6. Stir the tripe into the simmering sauce. (If the mixture is too thick for your taste, add up to 1cup of the reserved cooking liquid.) Bring to a boil, reduce the heat to low, cover tightly and simmer for 30 minutes.
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7. Taste for seasoning and serve at once, directly from the casserole, accompanied by a bowl of grated cheese.
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