COPYRIGHT 2015 l ALING ODAY
Ingredients:
1 kg tripe (tuwalya) 2-3 tbsp. margarine 2-3 tomato, sliced 1/2 cup onion, sliced 4-5 cloves garlic, minced 1 cup tomato sauce 1 cup chick peas ( garbanzos) 1/4 cup soy sauce 3 chorizo de bilbao, sliced into cubes 1 cup water Worcestershire sauce for seasoning red bell pepper, sliced into strips salt & pepper to taste Procedures: 1. Boil the tripe till tender. If you are using a pressure cooker, it's about 30- 40 min. Cut the tripe into small strips. 2. In a heated pan, saute the garlic, onion and tomatoes in margarine. Add the tripe. 3. Add the the tomato sauce, soy sauce, water, chick peas and chorizo. Mix well and let it simmer for about 20 min. or till the sauce thickens. Make sure to stir occasionally. 4. Add the sliced bell pepper. 5. Season with Worcestershire sauce, salt & pepper to taste. 6. Best served with boiled rice.
Calloz
Ingredients:
COPYRIGHT 2015 l ALING ODAY
Calloz
1 kg tripe (tuwalya) 2-3 tbsp. margarine 2-3 tomato, sliced 1/2 cup onion, sliced 4-5 cloves garlic, minced 1 cup tomato sauce 1 cup chick peas ( garbanzos) 1/4 cup soy sauce 3 chorizo de bilbao, sliced into cubes 1 cup water Worcestershire sauce for seasoning red bell pepper, sliced into strips salt & pepper to taste Procedures: 1. Boil the tripe till tender. If you are using a pressure cooker, it's about 30-40 min. Cut the tripe into small strips. 2. In a heated pan, saute the garlic, onion and tomatoes in margarine. Add the tripe. 3. Add the the tomato sauce, soy sauce, water, chick peas and chorizo. Mix well and let it simmer for about 20 min. or till the sauce thickens. Make sure to stir occasionally. 4. Add the sliced bell pepper. 5. Season with Worcestershire sauce, salt & pepper to taste. 6. Best served with boiled rice.