Menudo. Today we will see how to make a gaditano often, or some chickpeas with tripe, as whichever you prefer to call them. Calluses are many recipes, there are recipes that even chickpeas, only tripe, but often of Cadiz is characterized mainly by carrying enough picantito chickpeas and well (although this can suit your taste).
Notice that this time the recipe is for four people, two at home if you are not do half, it is better when you make soups and freeze leftovers work and saving you time in the kitchen. Certainly in the photo I have set a cap, but this recipe makes 4 good dishes. To the kitchen!!
Notice that this time the recipe is for four people, two at home if you are not do half, it is better when you make soups and freeze leftovers work and saving you time in the kitchen. Certainly in the photo I have set a cap, but this recipe makes 4 good dishes. To the kitchen!!
Ingredients to make Menudo (serves 4):
500 grams of beef tripe thoroughly cleaned (if you prefer you can mix pork and beef)
250 grams of dried chickpeas.
1 piece of bone from the leg of the cow (about 150 or 200 grams)
1 piece of prosciutto around 100 grams.
150 grams of chorizo (sausage can be used for cooking, string or pony, but avoid spicy chorizo).
2 cloves of garlic
1 medium onion (about 200 grams)
1 medium carrot (about 100 grams)
1 large tomato (about 250 grams)
3 tablespoons lard Iberian (about 60 grams)
3 teaspoons of paprika (if La Vera much better)
1 teaspoon salt (plus another one if needed at the end of the stew)
2 teaspoons of spices or spice together often (look at the bottom of the recipe)
1 cayenne pepper
1 bay leaf
2 cloves beans
1 tablespoon chopped fresh mint
1 lemon to clean the tripe
water
Recipe for Menudo (for four people):
Although buy good clean corns always good to give a good look at home to stay calm. What I do is rinse thoroughly under running water and slice corns leg. Then put them in a pileup with water, squeeze half a lemon and let soak for 1 hour with half a lemon inside. Then throw the water, and return to soak the remaining lemon half for another hour. If you are short of time added all the lemon once and leave as long as possible.
Now put the piece of tripe and leg in a pot and cover with water. Put over high heat and boil water when we leave on medium heat for 10 minutes. Then drain them corns pulling all the water (not keep). Now you are ready to cook tripe.
Put the piece of tripe and leg back into the pot, cover with water again (with a liter will suffice). Add paprika, teaspoon salt, onion with cloves stuck in it beans, peeled carrot, tomato with a couple of jabs to not burst, lard and bay leaf. Let heat until tender corns (about 40 minutes in a pressure cooker or about 2 hours in normal pot over medium-high).
When corns are tender add the chickpeas, chorizo diced or sliced and diced ham. Leave over medium heat until the beans are tender (do not get much time because it will vary depending on the type of chickpea and water hardness).
When the beans are almost tender put in a mortar peeled garlic, cayenne pepper and chopped mint and crush well. Add this to the mashed chickpeas and spices also incorporates for often. Stir the soup and simmer on medium low for at least 20 minutes for flavors to blend and take the soup body. Proof of salt and if needed you can add a little more salt or spices.
If you want to eat a Menudo category you have to do is keep the soup in the refrigerator until the next day and see the difference in taste, I promise it has nothing to do. If you can not take it anymore and it serves and out of the kitchen, but do not forget the bread!
To eat:
The chickpeas should be soaked for 10 to 12 hours and if you did not remember the night before you can buy them already soaked but be aware that 250 grams of dried chickpeas are soaked chickpeas 500 grams. What I recommend are not canned chickpeas are already cooked and you will not get to the recipe unless vintages at the very end.
Check often if you use spices and cayenne pepper are built, if so do not add the cayenne pepper that makes the recipe unless you like good spicy.
Beware the sausage you use to make the recipe, if you use a spicy sausage either have to adjust the amount of spices so you will not be the spicy Menudo. With Ham also have to be careful not too salty. In any case it is best to stay a little short of spice and salt the first time you make the recipe, you can always adjust later.
As I have said often, like almost all dishes, is more good overnight for the flavors to settle over time and catch a whole different level. For the same reason (for the time) is not good to make the beans too fast (in pressure cooker for example) because they do not have time to catch the flavor of the soup.
My advice to prepare this recipe is that you use a pressure cooker or a pressure cooker to prepare tripe, then when you keep adding the chickpeas with the same pot but uncovered (logically functioning as a normal pot) and save time and get with corns and give him time to catch the chickpeas to taste.
Anyway if you prepare the Menudo overnight can encourage you to cook the chickpeas with the pressure cooker plugged it with the Sabbath will have enough time to catch the flavor of the sauce. In this case I suggest you do not go overboard with the cooking in the pot closed, no more than 10 minutes, because you risk to get rid chickpeas
500 grams of beef tripe thoroughly cleaned (if you prefer you can mix pork and beef)
250 grams of dried chickpeas.
1 piece of bone from the leg of the cow (about 150 or 200 grams)
1 piece of prosciutto around 100 grams.
150 grams of chorizo (sausage can be used for cooking, string or pony, but avoid spicy chorizo).
2 cloves of garlic
1 medium onion (about 200 grams)
1 medium carrot (about 100 grams)
1 large tomato (about 250 grams)
3 tablespoons lard Iberian (about 60 grams)
3 teaspoons of paprika (if La Vera much better)
1 teaspoon salt (plus another one if needed at the end of the stew)
2 teaspoons of spices or spice together often (look at the bottom of the recipe)
1 cayenne pepper
1 bay leaf
2 cloves beans
1 tablespoon chopped fresh mint
1 lemon to clean the tripe
water
Recipe for Menudo (for four people):
Although buy good clean corns always good to give a good look at home to stay calm. What I do is rinse thoroughly under running water and slice corns leg. Then put them in a pileup with water, squeeze half a lemon and let soak for 1 hour with half a lemon inside. Then throw the water, and return to soak the remaining lemon half for another hour. If you are short of time added all the lemon once and leave as long as possible.
Now put the piece of tripe and leg in a pot and cover with water. Put over high heat and boil water when we leave on medium heat for 10 minutes. Then drain them corns pulling all the water (not keep). Now you are ready to cook tripe.
Put the piece of tripe and leg back into the pot, cover with water again (with a liter will suffice). Add paprika, teaspoon salt, onion with cloves stuck in it beans, peeled carrot, tomato with a couple of jabs to not burst, lard and bay leaf. Let heat until tender corns (about 40 minutes in a pressure cooker or about 2 hours in normal pot over medium-high).
When corns are tender add the chickpeas, chorizo diced or sliced and diced ham. Leave over medium heat until the beans are tender (do not get much time because it will vary depending on the type of chickpea and water hardness).
When the beans are almost tender put in a mortar peeled garlic, cayenne pepper and chopped mint and crush well. Add this to the mashed chickpeas and spices also incorporates for often. Stir the soup and simmer on medium low for at least 20 minutes for flavors to blend and take the soup body. Proof of salt and if needed you can add a little more salt or spices.
If you want to eat a Menudo category you have to do is keep the soup in the refrigerator until the next day and see the difference in taste, I promise it has nothing to do. If you can not take it anymore and it serves and out of the kitchen, but do not forget the bread!
To eat:
The chickpeas should be soaked for 10 to 12 hours and if you did not remember the night before you can buy them already soaked but be aware that 250 grams of dried chickpeas are soaked chickpeas 500 grams. What I recommend are not canned chickpeas are already cooked and you will not get to the recipe unless vintages at the very end.
Check often if you use spices and cayenne pepper are built, if so do not add the cayenne pepper that makes the recipe unless you like good spicy.
Beware the sausage you use to make the recipe, if you use a spicy sausage either have to adjust the amount of spices so you will not be the spicy Menudo. With Ham also have to be careful not too salty. In any case it is best to stay a little short of spice and salt the first time you make the recipe, you can always adjust later.
As I have said often, like almost all dishes, is more good overnight for the flavors to settle over time and catch a whole different level. For the same reason (for the time) is not good to make the beans too fast (in pressure cooker for example) because they do not have time to catch the flavor of the soup.
My advice to prepare this recipe is that you use a pressure cooker or a pressure cooker to prepare tripe, then when you keep adding the chickpeas with the same pot but uncovered (logically functioning as a normal pot) and save time and get with corns and give him time to catch the chickpeas to taste.
Anyway if you prepare the Menudo overnight can encourage you to cook the chickpeas with the pressure cooker plugged it with the Sabbath will have enough time to catch the flavor of the sauce. In this case I suggest you do not go overboard with the cooking in the pot closed, no more than 10 minutes, because you risk to get rid chickpeas
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