Tasty Beef Tripe Stew
Oct 12, 2020 15:33:27 #
This recipe is well known all over the Mediterranean. They're are people in the United States that have never eating Tripe, or don't like it! Those square openings is the beef tripe, the stomach lining!
Very tough to cook, use your pressure cooker a big time saver. This is a very tasty stew. Pressure cooked with two pork smoked ham hocks with two Idaho pleaded potatoes simmer 1-hr. Add 1-28oz Pastene tomato sauce and two 28oz cans spring of spring water.
The following seasons added: Oregano, Sweet Basil, Rosemary, a sprinkle of Cayenne Red Pepper Flakes, dished heavy with crushed black pepper flecks all over!
Add pre soaked lima beans and the rest of the veggies then cut the Italian HOT sausage into 1/2" pieces
simmer one hour. Very fine taste indeed, enjoy! AP
Very tough to cook, use your pressure cooker a big time saver. This is a very tasty stew. Pressure cooked with two pork smoked ham hocks with two Idaho pleaded potatoes simmer 1-hr. Add 1-28oz Pastene tomato sauce and two 28oz cans spring of spring water.
The following seasons added: Oregano, Sweet Basil, Rosemary, a sprinkle of Cayenne Red Pepper Flakes, dished heavy with crushed black pepper flecks all over!
Add pre soaked lima beans and the rest of the veggies then cut the Italian HOT sausage into 1/2" pieces
simmer one hour. Very fine taste indeed, enjoy! AP
Oct 12, 2020 15:50:06 #
AP wrote:
This recipe is well known all over the Mediterrane... (show quote)
A great recipe / cook as a second career. AP's first was photography and he captured famous people.
Oct 12, 2020 15:50:25 #
I won't eat tripe or real haggis, but I love scrapple - go figure.
Oct 12, 2020 15:51:21 #
Bigmike1
Loc: I am from Gaffney, S.C. but live in Utah.
Its all right, I reckon but I doubt that I will ever get around to eating it.
Oct 12, 2020 16:14:18 #
Bigmike1 wrote:
Its all right, I reckon but I doubt that I will ever get around to eating it.
Welcome, Bigmike1! With the tomato sauce flavoring the Tripe together during cooking in a pressure cooker makes a big difference in that wonderful taste! Yes wonderful taste . . . AP
Oct 12, 2020 16:48:02 #
Longshadow wrote:
I won't eat tripe or real haggis, but I love scrapple - go figure.
I suppose you can say, it's very tasty that makes the final decision the best! AP
Oct 12, 2020 16:53:18 #
dc3legs
Loc: Tucson
That looks and sounds super with a bit of a spicy zing to it. Send me an E-Meal?
Oct 12, 2020 16:55:34 #
PixelStan77 wrote:
A great recipe / cook as a second career. AP's first was photography and he captured famous people.
Hi, Stan! Your kind words bring a smile to face. Always try to be happy! AP
Oct 12, 2020 17:15:20 #
dc3legs wrote:
That looks and sounds super with a bit of a spicy zing to it. Send me an E-Meal?
Hello, to you dc3legs, and welcome! This is a tasty dinner with the right amount of spices, tasty indeed! You'll love it, Happy Days! AP
Oct 12, 2020 18:27:17 #
RowdyRay
Loc: MN
Interesting. Looks and sounds a lot like Menudo, which I've had numerous times. Awesome but, a bit spicier than yours. Usually. Never made it myself. I like the pressure cooker idea. Betting a big time saver. I now have an instant pot. Maybe I'll have to play around with this. Thanks.
Oct 12, 2020 18:58:47 #
RowdyRay
Loc: MN
Longshadow wrote:
I won't eat tripe or real haggis, but I love scrapple - go figure.
Scrapple. LOL. That's pretty far down the offal menu list. Growing up as a German kid on a MN farm, I was made to eat a lot of things that should have been fed to another animal or thrown in the trash. I'll skip the list. Let's just say nothing was wasted. And no, I didn't like most of it or seek it out now.
My grandparents made something called Goetta. Made pretty much the same way as scrapple, the seasonings were different but, used steel cut oats as the binder, not corn meal. Sliced and fried for breakfast or put into sandwiches for the field workers. I got a hankering for it about 10 years ago and, dad dug out the recipe. He hadn't had it in years so, we made some. Not exactly what either of us remember. Lol..
I have eaten scrapple on numerous occasions. Have to admit, it's really good.
Oct 12, 2020 19:35:53 #
RowdyRay wrote:
Interesting. Looks and sounds a lot like Menudo, which I've had numerous times. Awesome but, a bit spicier than yours. Usually. Never made it myself. I like the pressure cooker idea. Betting a big time saver. I now have an instant pot. Maybe I'll have to play around with this. Thanks.
Welcome, Rowdy Ray! I have to say, if you had this dinner only once. You would absolutely Love it! AP
Oct 12, 2020 20:11:33 #
RowdyRay wrote:
Scrapple. LOL. That's pretty far down the offal me... (show quote)
That's quite a story, Rowdy Ray, and once again, welcome! There's a Portuguese area in my town that does quite well with Tripe. They call, DOBRATHA! Not sure of the spellion . . . it's very tasty! AP
Oct 12, 2020 20:51:34 #
RowdyRay
Loc: MN
Thanks AP. Dobrada! Yes, there's a Portuguese restaurant in Minneapolis that serves this. A friend and I went there for the Bifanas. Marinated pork sandwiches. Delicious, btw. I'll have see if they've survived this madness. Would love to try it.
If not, I have a lot of ideas to try on my own.
If not, I have a lot of ideas to try on my own.
Oct 13, 2020 08:42:58 #
The photo is well done and the recipe sounds good. Personally I'd make the dish from the recipe and just leave out the tripe.....
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