Instructions
- Boil tripe in water. Discard stock.
- Combine the tripe and ox feet in a casserole. Add water and bring to a boil. Lower the heat and simmer until very tender.
- Remove the gelatinous part of the ox feet from the bone and slice into 1 inch by ½ inch pieces. Cut the ox tripe the same ways. Set aside the bones for a future use.
- Heat oil in a sauce pan and sauté the garlic, onion, beef, potatoes, carrots and chorizo.
- Pour in 3 cups broth and bring to a boil. Add the Mama Sita’s Caldereta Mix and continue cooking until the potatoes and carrots are tender.
- Add the tomato paste, bell peppers, chickpeas and Vienna sausage and Mama Sita’s Achuete Powder, mix well and bring to a boil.
- Lower the heat and continue cooking until sauce thickens. Serve immediately.
Ingredients
English
Metric
Ingredient
1 pouch
50 g
Mama Sita’s Caldereta Mix
2 tsp
10 g
Mama Sita’s Achuete
1½ cup
250 g
Beef tripe, cleaned
2.2 lbs
1 kg
Beef hocks (or ox feet)
6 cups
1.5 L
Water, for boiling
3 tbsp
45 ml
Oil
1 tbsp
15 g
Garlic, crushed
1 pc
60 g
Onion, sliced
½ cup
125 g
Potatoes, diced
½ cup
125 g
Carrots, diced
1 pc
100g
Chorizo (Spanish paprika sausage), sliced diagonally into ¼” thick (optional)
1 can
226 g
Vienna sausage, beef or chicken, cut crosswise into ¼" thick pieces
1 pc
50 g
Green bell pepper, diced
1 can
200 g
Garbanzos (chickpeas)
4 tsp
20 g
Tomato paste