Welcome to a traditional culinary journey with "Crispy Northern Tripe with Char-Grilled Salsa." This authentic dish, hailing from the northern regions, is a delicacy that is immensely popular and now, it's your turn to bring this savory experience to your own kitchen. Follow this step-by-step guide to create an enticing dish that is sure to impress anyone who takes a bite.
Ingredients:
- Tripa (beef tripe), cleaned and cut – Quantity as needed
- Pork lard – For frying, as needed
- Salt – To taste
- A small cup of milk – For color and texture
- Ingredients for Salsa:
- Tomatoes
- Chili peppers
- For the garnish:
- White onions
- Potatoes
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Servings: Varies depending on the amount of tripe prepared.
Prep Time: 15 minutes
Cook Time: 30-40 minutes
Total Time: 45-55 minutes.
Instructions:
1. Heat the pork lard in a large pan or discada over medium heat.
2. Once the lard is melted and hot, add the tripe to the pan or discada, ensuring it's submerged in the lard.
3 Let the tripe fry for approximately 20 minutes, stirring occasionally.
4. After 20 minutes, pour in the milk and add salt to taste, stirring to combine thoroughly. This will give the tripe a golden color and a delicate, crispy texture.
5. Continue cooking, stirring occasionally to prevent sticking and ensure even coloring. Aim for a consistent golden-brown hue.
6. Prepare a char-grill. Place the tomatoes and chilies on the grill and cook until charred, which will be used for the salsa. Also, place onions and potatoes on the grill to serve as a side garnish.
7. Once the tripe reaches the desired color and is thoroughly cooked, remove it from the pan with a strainer to drain off the excess lard.
8. Transfer the charred tomatoes and chilies to a mortar and pestle. Add a clove of garlic and salt to taste, and grind to create a fresh salsa.
9. Serve the crispy tripe hot with the freshly prepared char-grilled salsa, garnished with the grilled onions and potatoes.
Equipment:
- Large pan or discada (a plow disk cooker)
- Strainer
- Grill for char-grilling
- Mortar and pestle for salsa
- Tongs and spatulas for stirring and flipping
Cooking Tips:
- Consistent medium heat ensures that the tripe cooks evenly without burning.
- Adding milk not only enhances the color of the tripe but also its crispy texture.
- Always keep a close eye to prevent the tripe and salsa ingredients from burning on the grill.
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This recipe is prepared with love and presented by Brasas y Cheves. Visit their YouTube channel for more delicious recipes and cooking inspiration: https://www.youtube.com/@BrasasyCheves
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