From Rocio Pec's kitchen in Spain.

Originally published on Cookpad Spain as Menudo de ternera, with US measurements.

Beef Tripe Stew (Menudo de Ternera)

Name: Beef Tripe Stew (Menudo de Ternera)
Yield: Serves about 6 servings
Ingredients: olive oil; 1 bell pepper; 2 tomatoes; 1 onion; 2.2 lbs beef tripe (about 1 kg); 2 pig's feet, cut into 8 pieces; 2 tablespoons ground cumin (about 16 grams); 2 tablespoons paprika (about 16 grams); whole black peppercorns; 1 dried chili pepper; 2 bay leaves; 2 cups dry white wine (about 480 ml); water to cover; 2 potatoes; 1/2 spicy chorizo sausage; salt

Rocio Pec @cook_6412517

My Aunt Reyes always makes this so deliciously. I always ask her about it, but I never tried making it myself because I thought it was more complicated... but it was ready in 45 minutes. This was my first time making it, and it turned out really tasty!

Rocio Pec @cook_6412517

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Ingredients

Serves about 6 servings

olive oil
1bell pepper
2tomatoes
1onion
2.2 lbsbeef tripe (about 1 kg)
2pig's feet, cut into 8 pieces
2 tablespoonsground cumin (about 16 grams)
2 tablespoonspaprika (about 16 grams)
whole black peppercorns
1dried chili pepper
2bay leaves
2 cupsdry white wine (about 480 ml)
water to cover
2potatoes
1/2spicy chorizo sausage
salt

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Steps

1

Prepare a sofrito by sautéing the vegetables. Clean the tripe and pig's feet.
2

Add the tripe and pig's feet along with all the spices.
3

Add the potatoes (cut into chunks), the chorizo (sliced), and the wine. Stir, add salt, and cover with water.
4

Cook in a pressure cooker for 20 minutes. Open, stir, and check if more water is needed. If not, cook for another 20 minutes. If you like, you can add soaked chickpeas at this point.
5

Enjoy!