Tripe Oporto Style (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 4 |
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Ingredients:
1 pound tripe-cooked and cut into 1-inch pieces |
1/2 to 3/4 pound veal shank |
salt |
freshly ground black pepper |
water, to cover |
1/4 cup olive oil |
1/4 pound cured ham, small diced |
1/2 pound chourico sausage, small diced |
2 cups chopped onions |
1 1/2 cups chopped carrots |
2 tablespoons minced garlic |
1/2 whole chicken, cut into 6 pieces |
1/4 cup port |
1 cup chicken stock |
1/2 teaspoon ground cumin |
2 teaspoons piri-piri sauce or crushed red pepper |
2 bay leaves |
1 cup dried white beans, soaked overnight, cooked until tender and drained |
1/4 cup chopped parsley |
Directions:
1. Season the tripe with salt and pepper. In a large saucepan, over medium heat, add the tripe and veal. Cover with water and bring to a boil. Reduce the heat to simmer and cook for 1 1/2 to 2 hours, or until tender. Drain and cool completely. Remove the veal from the shank and set aside. In a large saute pan, over medium heat, add the oil. When the oil is hot, add the ham, and saute for 1 minute. Add the sausage and continue to cook for 2 minutes. Add the onions, carrots, and garlic. Season with salt and pepper. Continue to saute for 2 minutes. Season the chicken with salt and pepper. Add the chicken and saute for 1 minute. Add the port, chicken stock, cumin, red pepper and bay leaves. Cover and simmer for 25 minutes. Add the tripe, veal, and beans. Continue to simmer for 20 minutes. Remove the bay leaves. Ladle into serving bowls and garnish with parsley.
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