All Easy Recipes. Cook all that you can cook. Tripe Stew With Veal, Chicken, Sausage, Ham And Beans
(Tripas A Moda Do Porto)
 
What You Need:            (To Serve: 6)
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  • 1½ pounds tripe, cut into 1½-inch squares
  • A meaty veal shank (about 1 pound)
  • 2 teaspoons salt
  • 1 cup dried white navy or pea beans
  • ½ pound garlic-seasoned smoked pork sausage
  • ¼ pound lean smoked ham
  • A 1½-to 2-pound chicken, cut into 6 or 8 pieces
  • 2 large carrots, scraped and sliced into ¼-inch-thick rounds
  • 1 large onion, peeled and cut crosswise into 1/8-inch-thick slices
  • 3 tablespoons lard
  • 1 cup coarsely chopped onions
  • 2 tablespoons ground cumin
  • 1 teaspoon freshly ground black pepper
  • 1 small bay leaf
  • ¼ cup finely chopped parsley
  • 6 cups hot boiled rice (2 cups raw rice)

  • How To Cook:
    1. Combine the tripe, veal shank and salt in a heavy 4- to 5-quart saucepan and pour in enough cold water to cover the meat by at least 2 inches. Bring to a boil over high heat, skimming off the scum and foam as they rise to the surface. Partially cover the pan, reduce the heat to its lowest point and simmer for 2 hours, or until the tripe is tender.

    2. Meanwhile, combine the beans and 2 quarts of water in a heavy 3- to 4-quart saucepan. Bring to a boil over high heat and boil briskly for 2 minutes. Remove the pan from the heat and let the beans soak for 1 hour.

    3. Then bring them to a boil in the soaking water, lower the heat and simmer partially covered for 1 to 1½ hours, or until the beans are tender but still intact. Drain the beans thoroughly and set aside.

    4. While the beans are cooking, place the sausages in an 8- to 10-inch skillet and prick them in two or three places with the point of a small, sharp knife. Add enough cold water to cover them completely, and bring to a boil over high heat. Then reduce the heat to low, and simmer uncovered for 5 minutes. Drain on paper towels.

    5. Combine the sausages, ham and chicken in another heavy 3- to 4-quart saucepan. Pour in enough cold water to cover the meat and chicken by at least 1 inch, and bring to a boil over high heat. Skim the surface of all foam and scum, reduce the heat to low, and simmer partially covered for 15 minutes.

    6. Add the carrots and sliced onions, and simmer for 15 minutes longer, or until the meats and vegetables are tender. Drain in a large sieve set over a bowl. Let the broth rest a few minutes, then skim the surface of all fat.

    7. With a small, sharp knife, remove the skin from the chicken and cut the flesh away from the bones. Discard the skin and bones. Cut the chicken into 2-by-¼-inch strips, slice the sausages crosswise into 1/8-inch-thick slices and cut the ham into ½-inch cubes. Set the cut meats and the vegetables and broth aside.

    8. Drain the tripe and veal shank, discarding their cooking liquid. Set the tripe aside on a plate and, with a small knife, cut the veal away from the shank. Discard the bone and cut the veal into small pieces.

    9. In a heavy 5- to 6-quart casserole, melt the lard over moderate heat until it splutters. Add the chopped onions, cumin and pepper and, stirring frequently, cook for 5 minutes, or until the onions are soft and transparent but not brown.

    10. Add the tripe, veal, chicken, sausage, ham, carrots, sliced onion, beans, bay leaf and parsley. Pour in 3 cups of the reserved broth and bring to a boil over moderate heat. Reduce the heat to its lowest point, cover the casserole, and simmer for 10 minutes.

    11. Taste for seasoning: The stew should have a distinct flavor of cumin and pepper, so if necessary add more. Serve directly from the casserole, accompanied by a large bowl of hot boiled rice.


     
     
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