Portuguese Tripe
 
 
Author:
Ingredients
  • 2 lbs honeycomb tripe, rinsed and leave whole
  • 3 - 4 slices ginger
  • 1 tbsp olive oil
  • 1 - 13 oz. package hot or mild linguica (2 links, cut in ¼" rounds)
  • 1 onion, diced
  • 8 - 9 garlic cloves, minced (about 1 tbsp)
  • 4 - 6 bay leaves
  • 1 - 6 oz. can tomato paste
  • 1 - 14.5 oz. can diced tomatoes (or 1 lb fresh diced tomatoes)
  • 1 quart beef or chicken broth
  • 1 - 15.5 oz. can garbanzo beans
  • 1 - 6 oz. can whole olives
  • Optional additions: potatoes and/or carrots, peeled and cut in small pieces
Instructions
  1. Put tripe, ginger and water in a medium pot. Bring to a boil and drain water and rinse. Add more water and bring to boil again. Boil over medium high heat until the tripe is soft (about 1 hr). Rinse and cool tripe. Cut into bite size pieces (about 1" x 2.5" strips).
  2. In large pot, brown linguica with olive oil. Take out linguica and set aside.
  3. In same pot, add onions, garlic and bay leaves and saute over medium heat until onions are caramelized (about 5-6 mins). Add additional olive oil, if needed.
  4. Add tomatoes and saute for additional 3-5 mins.
  5. Add tomato paste and 3 cups of broth cut tripe. Bring to boil and simmer over medium heat for 30-45 mins. Add additional broth or water as liquid boils down and concentrates, if needed and to desired consistency.
Recipe by at https://www.lusitanousa.org/heritage-and-culture/macanese-cuisine/portuguese-tripe/