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To beef tripe It is a traditional delicacy of northeastern cuisine, especially appreciated in states such as Ceará, Pernambuco, Paraíba and Bahia. The dish is prepared with beef offal, such as liver, kidneys, lungs and tripe, which are carefully cleaned, seasoned and cooked, resulting in a meal rich in flavor and history.
Beef tripe has its roots in Portuguese cuisine, brought by colonizers, and was adapted by people from the Northeast using local ingredients. The dish is a symbol of cultural resistance and identity, and is prepared at traditional festivals, religious celebrations and family gatherings. In some regions, it is considered a delicacy of celebration and unity.
Traditional Beef Tripe Recipe
Ingredients:
- 1 kg of cleaned beef stomach
- Juice of 2 lemons
- 2 tablespoons vinegar
- 4 cloves of minced garlic
- 1 large onion, chopped
- 1 chopped green pepper
- 2 ripe tomatoes, chopped
- 1 tablespoon paprika
- 1 spoon (tea) of ground cumin
- 1 bay leaf
- Salt and pepper to taste.
- 1 cup chopped parsley and chives
- 1 cup vinegar or lemon juice for seasoning
- Enough water for cooking
Directions:
- Cleaning the Belly:
- Wash the beef stomach well with running water, using lemon juice and vinegar to remove strong odors.
- Blanch the tripe in boiling water for 5 to 10 minutes to make cleaning easier and remove residue.
- After scalding, cut the tripe into small pieces and set aside.
- Preparing the Filling:
- In a bowl, mix the chopped tripe with chopped garlic, onion, bell pepper, tomatoes, paprika, cumin, bay leaf, salt and black pepper.
- Let it marinate for at least 1 hour so that the seasonings penetrate the ingredients well.
- Cooking:
- In a large pot, place the seasoned filling and add enough water to cover the ingredients.
- Bring to a boil over medium heat and cook for about 2 to 3 hours, or until the tripe is very tender and the broth has reduced.
- During cooking, adjust salt and pepper to taste.
- Finalization:
- Before turning off the heat, add the chopped chives and mix well.
- Let it sit for a few minutes so the flavors can blend.
How to serve:
Beef tripe is traditionally served with:
- Fluffy white rice
- Butter or bacon farofa
- Cabbage sautéed in garlic
- Fresh peppers or hot sauce to taste
Tips and Variations:
- Variation with Clotted Blood: Some recipes include coagulated ox blood, which is added during cooking, giving a more intense flavor and a characteristic color to the dish.
- Adding Offal: In addition to the tripe, it is possible to add other beef offal, such as liver and kidneys, to the filling, further enriching the flavor of the tripe.
- Regional Seasonings: Depending on the region, seasonings such as mint, chili pepper and annatto can be added, adapting the dish to local preferences.