For those who find the tripe with a strong aroma, the chef suggests boiling it with lemon and vinegar.
For those who find the tripe with a strong aroma, the chef suggests boiling it with lemon and vinegar.

The arrival of the cold is a full plate for the chef Bruno Abreu to think about possibilities of broths to warm up the family. This time, he bet on an ingredient that many people turn up their noses: the tripe.

For those who find the tripe with a strong aroma, the chef suggests boiling it with lemon and vinegar.

Ingredients:

  • 1 kg of tripe
  • 500 grams of fava beans
  • Garlic
  • 1 onion
  • 1 pepper
  • bay leaf
  • salt to taste
  • Seasonings to taste

Method of preparation: Clean the stomach and cut into strips. Place the tripe, the fava beans, the sautéed garlic with the chopped onion and bay leaf in a pressure cooker for approximately 40 minutes after pressing.

If you prefer breaking up the belly, keep the suggested time, if you want it firmer, leave less time.

In a pan, sauté pepperoni, onion in strips, the peppers of the color of your choice, tomato and cubed potatoes. Then, mix everything together and let it boil for another 10 minutes until the potato is al dente.

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