Tripa de Vaca a Brasilerira
HT MC Brazilian 80mins
4 Hot Offal Vegetables
Herbs Alcohol Main Course
Gluten Wheat Free Eggless Brazil Sth American South American
3 tbsp Lime Juice
2 tbsp Olive Oil
1 Onion, finely chopped
1 large Garlic
Capsicum (sweet pepper), deseeded and chopped
2 Tomatoes, chopped
1 Bay Leaf
2 tbsp freshly
Fresh Beef Stock
12 Black Olives,
grated Parmesan cheese
1. Cut the tripe into strips about
2.5cm/1 inch wide by 5cm/2 inches long and place into a dish together with the lime
juice. Mix to coat well and set aside for 5 minutes.
2. Heat the the oil
in a flameproof casserole, add the onion, garlic and pepper and sauté for 3
3. Drain the tripe
well and add to the casserole together with the tomatoes, bay leaf, coriander, Madeira,
and stock. Bring to the boil then reduce the heat, partially cover and simmer,
for 1 hour until the tripe is tender and the sauce slightly thickened, stirring from time to time.
4. Add the olives and cook for a
further 2 minutes then stir in the
cheese. Serve Hot.
Types of Offal
Recipes with Alcohol
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