Monday, 10 March 2014



This savory stew of ox tripe and shank cooked with chorizo de bilbao in spicy tomato sauce. Color and flavor from the chorizo de Bilbao, makes this recipe a lot different from other tomato-based stews.

Ingredients :
  • 2 Lbs beef tripe
  • 1 Beff foot
  • 1 Lemon
  • 1 Medium size onion
  • 1 head garlic
  • 2 Birds eye chilli
  • 1 Red bell pepper
  • 1 Green bell pepper
  • 2 Pieces Chorizo de Bilbao
  • 1 Can green Peas
  • 1 Can chick peas
  • 1 Cup black olives 
  • 1 Can tomato paste
  • 1 Cup tomato sauce
  • Cooking oil
  • Salt to taste
  • Wash tripe and  feet thoroughly and put in deep casserole.
  • Add water and squeeze some lemon juice, boil until tender.
  • Repeat the procedures until bad smell of the soup goes away.
  • Heat oil in a frying-pan and Sauté garlic and onion.
  • Add birds eye chilli, stir for a few minutes then add the red and green pepper.
  • Add Spanish sausage and stir fry to infuse the flavor to the vegetables.
  • Add the tender ox feet and tripe and Sauté for a few minutes.
  • Add the stock (used to boil ox feet and tripe) and simmer for 10 minutes
  • Pour in Tomato sauce, season with salt and add the tomato paste.
  • Stir, then add black olives, chick peas, and green peas.
  • Simmer for 5-10 minutes or just enough for the vegetables to heat through
  • Transfer to a platter & garnish with peppers
Watch cooking video:

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