Description
This Smoked Paprika & Tripe Caldo is a comforting and flavorful Mexican-inspired stew featuring tender tripe simmered in a rich beef broth with smoky paprika, hearty vegetables, and aromatic spices.
Ingredients
Scale
- 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
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-5 minutes.
- Add the cleaned and cut tripe strips to the pot. Cook for a few minutes, stirring occasionally, until the tripe is browned on all sides.
- Stir in 2 tablespoons of smoked paprika, diced carrot, diced potatoes, 1 bay leaf, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix everything to combine well.
- Pour 4 cups of beef broth into the pot. Increase the heat and bring the mixture to a rolling boil.
- Reduce the heat to low, cover the pot, and let the stew simmer gently for about 2 hours.
- Before serving, remove the bay leaf from the stew. Adjust seasoning if necessary, and serve hot.
Notes
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Stew
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg
Keywords: Smoked Paprika Tripe Caldo