March 3, 2022 |

Tripe Casserole

Tripe Casserole | Marca Chile

Autor: Inacap


  • 500 g (1 lb 2 oz) white beef tripe, washed well in cold water
  • ½ cup white vinegar
  • 1 sandwich roll
  • 2 cups milk
  • 2or 3 tbsp oil
  • 2 onions, diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, finely chopped
  • Salt and pepper to taste
  • ½ tsp ground cumin
  • 1 tsp dried oregano
  • 1 tbsp paprika
  • Grated Parmesan cheese


  • Step 1 – Place tripe in vinegar and cold water in a saucepan. Bring to a boil and cook over medium heat until tender (45 minutes in pressure cooker). Remove tripe from cooking liquid, chop and set aside. Reserve cooking liquid.
  • Step 2 – Soak bread in milk in a bowl until soft. Set aside.
  • Step 3 – Preheat oven to high (200°C / 390°F).
  • Step 4 – In a saucepan, sauté onion with bell pepper and garlic until onion is translucent. Add tripe and stir. Season with salt, pepper, cumin, oregano and paprika and continue to cook. Add soaked and drained bread and a little cooking liquid. Cook, stirring, for 5 minutes.
  • Step 5 – Divide the mixture between individual clay bowls, sprinkle the top with grated cheese and bake until bubbling and golden. Serve hot.


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