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Author Topic: Spanish Tripe Stew with Chorizo Beer Bread  (Read 6466 times)
Bigtom
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« on: January 31, 2011, 04:01:31 PM »

We decided to go with a Spanish twist this week for the Pro Bowl, so I pulled out an old recipe that I used to like to make back in the day. It is not everyone’s taste, but for those that appreciate the main ingredient this one really pleases. Plus, there are so many other goodies in there it can be eaten by all. Recipes follow.



Spanish Tripe Stew
Ingredient List

2 lbs Beef Tripe
1 lb Fresh Ham Hocks
5 Potatoes
1 lb Mushrooms
1 - 16 oz can drained Corn niblets
8 oz Fresh Chick Peas
28 oz Crushed Tomatoes
2 tsp Chicken Base
6 pack of Beer – 4 for you 1 for the pot and 1 for the bread
Tomatillo – sliced into eighths
1 large Poblano Pepper
1 large Onion
1 cup chopped Celery with tops
4 oz Carrots
1 TBLSP Hot Spanish paprika   

Soak the chick peas the night before so they are ready to go on game day.

1   Get your keg up to 350 and hold it there while your CI dutch oven heats up.
2   Meanwhile clean your tripe with some vinegar water, rinse and pat dry.
3   Slice up the tripe into small squares and leave it out on your board for a few minutes to chase all the wimps out of the kitchen.
4   In your now heated dutch oven, brown the ham hocks and render as much liquid as possible. Add vegetable oil to cover bottom if you are short.
5   Chop the onions, celery, and peppers on a clean board and sweat off in the oil in the middle of the dutch oven. Reserve one quarter of the poblano pepper for the bread. Cut the potatoes at this time into a large dice and store them in a bowl under some cold water.
6    Add the tripe and the drained chick peas that were soaking.
7   Mix the tomatoes, chicken base, beer, Spanish paprika, garlic powder, and some black pepper, no salt because the base is high in sodium then pour over the meat and veggies.
8   Cover and let this go for 2 hours at 350.
9   Sample a piece of the tripe to see if it is at your desired texture. It should be tender with a little chew to it, not fossilized rubber.
10   Add the potatoes, mushrooms, drained corn and tomatillo into simmering pot and cook until potatoes are done. 20-30 minutes.

Chorizo Beer Bread 

Ingredient List

3 cups self-rising flour
2 TBLSPNS sugar
1 - 12 oz bottle of beer
half cup shredded Cheddar cheese
quarter large chopped poblano pepper
half cup chopped chorizo sausage
6 TBLSPNS melted butter

Combine all ingredients and pour into a well greased 9 - 5 - 3 loaf pan. Pour the melted butter evenly over the top of the bread. It is done when a wooden skewer can be inserted in several places and comes out clean. You also want the butter melted and a soft brown crust on the bread.

The setup.


The star.


The hocks... here piggy piggy.


Two on a Bubba.


Enjoy.


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Skinsandos
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« Reply #1 on: January 31, 2011, 04:39:39 PM »

I am doing this soon looks awesome
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« Reply #2 on: January 31, 2011, 04:54:22 PM »

Dang!
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RNF
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« Reply #3 on: January 31, 2011, 05:39:01 PM »

Bigtom that looks and sounds great. I am moving it to the recipe forum.
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ronbeaux
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« Reply #4 on: January 31, 2011, 05:47:01 PM »

Whooo Yaa! What a great way to treat an under respected ingredient.
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smokey
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« Reply #5 on: January 31, 2011, 07:08:36 PM »

Sounds like a good dish to me, never had that dish making my mouth water

I assume it's with real Spanish chorizo


On a side note Mexican Menudo is a hangover cure of almost mythical powers Smiley
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Bigtom
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« Reply #6 on: February 01, 2011, 08:49:56 AM »

I assume it's with real Spanish chorizo

We like Quijote brand, which is available readily in FL.
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Vindii
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« Reply #7 on: February 01, 2011, 09:17:43 AM »

Im not sure about the tripe.  It looks a little different and I have never heard of it before.  I would try it though.

I like the pork hocks.  Ive never seen anyone use them other than in Sarma.

The plate looks good.  Id give it a try.
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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
Bigtom
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« Reply #8 on: February 01, 2011, 12:21:14 PM »

Im not sure about the tripe.  It looks a little different and I have never heard of it before.  I would try it though.

I like the pork hocks.  Ive never seen anyone use them other than in Sarma.

Yeah, tripe is an acquired taste assuming you can get over the fact that is was once a part of a cows or sheeps stomach. It is used a lot in regional Spanish and Italian dishes.

The ham hocks come fresh and smoked and find their way into a lot of recipes. You can certainly smoke your own if you like. They are good thrown in a bean soup or stew. There isnt a lot of real meat on it though.
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Vindii
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« Reply #9 on: February 01, 2011, 12:25:27 PM »

Love the pork hocks.  Smoked ones add a nice taste to sarma.

Where do you get the tripe from?  Ive never seen it in the market.
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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
Bigtom
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Big STEELERS Keg


« Reply #10 on: February 01, 2011, 12:33:37 PM »

This was from Publix and on sale so I went for it, you know the drill. You have to be careful that you dont get them pickled. You want the fresh ones for this recipe and anything similar.
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BakonGrill
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« Reply #11 on: February 01, 2011, 12:54:37 PM »

...assuming you can get over the fact that is was once a part of a cows or sheeps stomach...

Of course, when you think about it, the casings for brats/kielbasa/lots of other sausages were a little farther down the line of the pigs digestive tract  Wink . I'd sure give that Tripe Stew a try if it was in front of me.

BakonG
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Bigtom
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Big STEELERS Keg


« Reply #12 on: February 01, 2011, 02:36:40 PM »

Of course, when you think about it, the casings for brats/kielbasa/lots of other sausages were a little farther down the line of the pigs digestive tract  Wink .

That was how my wife got my youngest son's GF to try it.
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Boat-n-BBQ
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« Reply #13 on: February 01, 2011, 08:31:16 PM »

Looks like a good one for Recipes!

Can I get a x2?
Boat
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