Tripe in sauce is a traditional Costa Rican dish, where the mix of flavors and aromas create a unique culinary experience. From the process of washing and cutting the tripe, to the sautéing of onions and garlic, each step is an invitation to enjoy the richness of Latin American cuisine.
The delicious aroma of tripe in sauce fills the kitchen as the vegetables and broth simmer slowly.
Flavors blend harmoniously, creating an irresistible combination that promises an unforgettable feast.
Finally, everyone gathers around the table eagerly waiting to taste this comforting delicacy.
Tripe in Sauce
Ingredients
1 kilogram of Tripe
2 Finely chopped onions
½ kilogram of Celery
1 Leek
4 Crushed garlic cloves
1 Lemon
1 can of Tomato paste
1 can of Petis-pois
1 can of Chickpeas
Beef broth
4 tablespoons of Cornstarch
Achiote oil
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : To prepare this exquisite tripe dish, start by thoroughly washing the tripe and rubbing it with lemon to remove impurities.
Step 2 : Next, proceed to cut it into small pieces.
Step 3 : In a large pot, cook the tripe in lemon juice until it evaporates completely, then remove from heat.
Step 4 : In the same pot, sauté the onion and garlic with a little achiote oil until golden.
Step 5 : Subsequently, add the cooked tripe, season to taste, and cover with broth.
Step 6 : Let it cook covered on low heat until the tripe is tender.
Step 7 : Then add carrots, leek, celery, tomato paste, and cornstarch previously dissolved in water.
Step 8 : To finish, incorporate the chickpeas and petis-pois, adjusting the flavor if necessary.
Step 9 : Let it cook for another ten minutes so the flavors meld together.
Step 10 : Once ready, serve this delicious tripe and enjoy all its unique and comforting flavor.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
