Tripe, like many other offal dishes, isn't for everyone, but I enjoy it. As with any dish, it's worth trying different preparations. One person cooks it one way, another another. Therefore, it's quite possible that you won't like the first method at all, but will love another, or vice versa.
Preparing tripe can be time-consuming, especially if you haven't bought pre-cooked tripe. Cleaning tripe yourself is no fun at all. I strongly advise against it unless you absolutely have no other choice. Pre-cooked tripe is a different story. However, it still needs to be rinsed briefly with hot water beforehand. After that, I simmer it gently with Magic Sauce, salt, onions, and enough water to keep it tender. I reserve the cooking liquid to deglaze the pan later. This way, the flavor and aroma are preserved.
One very important ingredient that I absolutely cannot do without in my tripe is a few chili/habanero peppers. For me, tripe is one of those dishes that can really handle a spicy to hot note; it actually makes it better rather than worse.
Tripe in spicy tomato sauce
Equipment
- pressure cooker
Ingredients
- 1 kg of ready-to-cook tripe
- 3 fresh tomatoes
- 200 ml tomato puree
- 2 onions
- 100 ml cooking oil
- 1/2 Choli/Habanero peppers
- 2 tbsp Magic Sauce
- 1 lemon
- approximately 500 ml of water
- Salt
Instructions
- Thoroughly clean the prepared tripe and soak it in water with the juice of one lemon for about 10 minutes. Then rinse it with fresh water and cook it in a pot with salt, about 500ml of water, and 2 tablespoons of Magic Sauce for about 20 minutes in a pressure cooker or about 45 minutes in a regular pot
- Meanwhile, wash the tomatoes and dice them. Peel the onions and chop them finely as well
- Pour the cooking oil into a pot, sauté the onions for about a few minutes, then add the diced tomatoes and sauté for about 10 minutes. Add the pureed tomatoes and simmer over medium heat for about 15 minutes
- Meanwhile, remove the cooked tripe from the pot and set aside the remaining liquid
- As soon as the tomatoes start to stick to the bottom of the pot, add the tripe, the chili/habanero pepper and 1 tbsp of Magic Sauce and fry for about 5 minutes, stirring constantly.
- Then add the reserved meat stock and simmer for another 5 minutes. Season to taste and enjoy
