I adore tripe and I love that taste, it cannot be said that it is a traditional Serbian dish, it is made by Hungarians, Bulgarians, and Romanians. Also, Italians eat it. You need to know how to do this, and it is not easy. I always make it according to this recipe and the taste is fantastic. It can be eaten with boiled potatoes or with polenta. Italians often eat it with pasta.:) Follow recipe.
Ingredients: simple, total time: 3 h, 6 serving
1.5 kg Tripe/ stripes
100 ml red wine
4 onion (medium size) / finely chopped
2 carrots/ cut on rings
2 parsnip/ finely chopped
2 fresh red paprika/diced
3 tomato (medium size)/ diced
6 clove garlic/ finely chopped
1 bunch parsley / finely chopped
4 teaspoon ground red sweet paprika
1 teaspoon crushed hot pepper to taste
1 teaspoon black pepper mixture to taste
2 teaspoons thyme fresh leaves
2 leaves thyme fresh leaves
2 bay leaf
Preparation:
Wash the tripe well under a stream of cold water, remove everything that is not a nice light color with a knife.
Then drain the tripe well from the water, cut it into strips, and freeze, preferably the day before preparation 2–3 hours.
The tripe put in pot to cook (10 min).
After cooking the tripe for the past 10 minutes, throw out the water and add a new water, cook for 10 minutes again.
Meanwhile, prepare the rest.
Fry the onion in a little oil until soft, then take a stick blender, make a creamy paste add salt, pepper, the ground sweet paprika and crushed hot pepper, cook for about 5-7 min. Must make a good sauce.
Then add the chopped vegetables, garlic, bay leaf thyme, boiled tripe. Mix it all and simmer about 2 minutes, then add 2-3 ladle water in which the tripe was cooked.
After 10 minutes, add 100 ml of red wine, stir well.
Cook for about 2 hours while adding water in which tripe was cooked with, cover pot and stirring occasionally!
This dish goes with: dough, boiled potatoes, gnocchi can be served as a side dish. Serve warm. Buon appetito!
NOTE: If your tripe feels a little more while fresh because maybe the butcher didn't clean it the best, my advice to you: is to throw the first cooking water somewhere in the middle, in addition to freezing, so after an hour and continue cooking in clean salted water.
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