| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Niger |
Toohot09 |
6 |
servings |
INGREDIENTS
| 2 1/2 |
qt |
Water |
| 2 |
c |
Chicken or beef stock; preferably homemade |
| 1 |
tb |
Salt |
| 1 |
tb |
White wine vinegar |
| 1/2 |
|
Onion; cut in half again |
| 5 |
|
Black peppercorns |
| 1 |
pn |
Cayenne pepper |
| 2 |
|
Whole Garlic cloves |
| 3 |
lb |
Honeycomb tripe; partially cooked |
| 1/4 |
c |
Olive oil |
| 2 |
md |
Onions; sliced |
| 2 |
oz |
Prosciutto; finely chopped |
| 2 |
|
Garlic cloves; finely chopped |
| 1 |
|
Celery rib; cut into 3/4" pieces |
| 2 |
md |
Carrots; cut into 3/4" slices |
| 1 |
c |
White wine |
| 16 |
oz |
Peeled plum tomatoes – (1 can); drained, seeded, |
|
|
And sliced |
| 4 |
|
Bay leaves |
| 1 |
pn |
Red pepper flakes |
| 1 |
ts |
Salt |
| 1 |
ts |
Freshly-ground black pepper |
| 1 |
tb |
Cornstarch; stirred together |
|
|
With |
| 2 |
ts |
Water |
| 1/2 |
lg |
Red onion; finely sliced |
| 1 |
|
Green bell pepper; stemmed, seeded, |
|
|
And cut into 1/4" strips |
| 1 |
|
Red bell pepper; stemmed, seeded, |
|
|
And cut into 1/4" strips |
| 1 |
|
Yellow bell pepper; stemmed, seeded, |
|
|
And cut into 1/4" strips |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly-ground black pepper |
| 1 |
sm |
Bunch Flat-leaf parsley; leaves only, finely chopped |
|
|
Juice of 1/2 lemon |
INSTRUCTIONS
In a large soup pot, combine the water with the salt, vinegar, onion
quarters, peppercorns, garlic, and stock. Bring to a boil over medium heat
and add the tripe. Reduce the heat and simmer partially covered for 1 1/2
hours. Remove and drain the tripe and, over medium heat, simmer the broth
until it has reduced by half, down to about 4 cups (this will take at least
45 minutes). Strain the stock and reserve. When the tripe is cool enough to
handle, cut it, against the grain, into 2- by 1/2-inch strips. Meanwhile,
in a large heavy casserole, heat 2 tablespoons of the oil over medium-low
heat. Add the onions and cook, stirring occasionally, until translucent,
about 5 to 6 minutes. Increase the heat to medium, add the prosciutto and
cook for 2 minutes more, then add the garlic and cook for a further minute,
until the aroma of the garlic is released. Add the celery, carrots, and
white wine and simmer until the wine is reduced by about half. Add the
reserved stock, tomatoes, bay leaf, red pepper, salt, black pepper, and
tripe to the pan. Cover the pan tightly and reduce the heat to very low.
Cook the tripe for 1 1/2 hours. About 20 minutes before the dish will be
finished, stir the cornstarch mixture thoroughly into the casserole. In a
large heavy skillet heat the remaining 2 tablespoons oil over high heat.
Add the onion and all the peppers cook for 4 to 5 minutes, stirring
frequently, until golden and slightly softened. Stir in the salt, pepper,
parsley, and lemon juice, and remove from the heat. Serve the tripe in
large shallow heated bowls, garnished with a generous spoonful of the
pepper mixture. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6245 broadcast 04-10-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-17-1997
Recipe by: Susan Feniger and Mary Sue Milliken
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