Description
A hearty and flavorful traditional caldo featuring tender tripe simmered with smoked paprika and vegetables in a rich beef broth. This comforting stew offers a smoky depth balanced by aromatic vegetables, perfect for a warming meal.
Ingredients
Scale
Main Ingredients
- 1 lb tripe, cleaned and cut into strips
- 2 tbsp smoked paprika
- 4 cups beef broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 carrot, diced
- 2 potatoes, diced
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-5 minutes.
- Brown the Tripe: Add the cleaned and sliced tripe to the pot. Cook for several minutes, stirring occasionally, until the tripe starts to brown and develop flavor.
- Add Vegetables and Spices: Stir in smoked paprika, diced carrot, diced potatoes, bay leaf, salt, and black pepper into the pot, mixing everything to combine and coat evenly with the paprika.
- Pour Broth and Boil: Pour in the beef broth and bring the contents to a rolling boil over high heat, ensuring all ingredients are submerged in the liquid.
- Simmer: Reduce heat to low, cover, and let the caldo simmer gently for about 2 hours or until the tripe is tender and the flavors have melded beautifully.
- Finish and Serve: Remove the bay leaf carefully before serving the caldo hot, garnished as desired.
Notes
- Ensure the tripe is thoroughly cleaned before cooking to avoid any strong odors.
- Simmering time can be adjusted depending on the tripe’s tenderness; some tripe may require longer cooking.
- For extra richness, add a splash of lime juice or chopped fresh herbs like cilantro before serving.
- Can be served with crusty bread or rice to make a complete meal.
