Tripe With Potatoes Recipes

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TRIPE WITH POTATOES



Tripe with Potatoes image

Tripe with Potatoes and Tomato Sauce... Trippa con Patate!

Provided by cooking with nonna

Yield 4 Person(s)

Number Of Ingredients 8

tripe
extra virgin olive oil
large onion, cut into a 1/4 inch dice
crushed tomatoes
medium potatoes, cut in 1 inch pieces
fresh parsley
salt & pepper
grated Pecorino cheese

Steps:

  • Wash the tripe and cut it into strips of about 2 nches long and 1/2 inch wide. Put the tripe in a pot with water and bring it to a boil... let it boil for about 30 mins. In a large saute` pan, add 4 tablespoons of extra virgin olive oil and the onion sliced very thin. Let the onion saute until it become translucent. Add the tomatoes to the onions. Add the potatoes and the tripe as well. Add the parsley and salt & pepper as desired. Add hot water until all content is covered. Cover the pan and let everything cook at medium flame. Occasionally check the fluids level... if necessary add some more hot water. After about 30 mins. start tasting the potatoes... when they are soft, you are done. Serve with a generous coating of grated Pecorino cheese.

PUERTO RICAN MONDONGO



Puerto Rican Mondongo image

This simple, nourishing stew of tripe and vegetables is found in innumerable variations throughout Latin America and around the Caribbean. On the islands of Aruba and Curaçao, it is known as sopi mondongo. Cooking Puerto Rican food is a bit similar to Island and Spain cuisine; it has a distinctive flavor combined with foreign influences using native seasonings and ingredients. Serve in deep bowls with white rice and avocados.

Provided by Amy

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h30m

Yield 8

Number Of Ingredients 13

3 pounds beef tripe, trimmed of fat and cut into cubes
4 lemons, juiced
water to cover
3 quarts beef stock, divided
8 ounces cassava, peeled and cubed
8 ounces potatoes, peeled and cubed
8 ounces yams, peeled and cubed
8 ounces pumpkin, peeled and cubed
8 ounces sweet potatoes, peeled and cubed
½ (16 ounce) can tomato sauce
⅔ cup sofrito
1 ear corn, cut into 1-inch pieces
salt and ground black pepper to taste

Steps:

  • Combine tripe and lemon juice in a large bowl. Let sit, about 10 minutes.
  • Transfer tripe and lemon juice to a large pot. Cover with 2 inches of water. Bring to a boil; reduce heat to low and cook, stirring occasionally, until slightly softened, about 10 minutes. Drain and rinse tripe.
  • Return tripe to the pot. Cover with 2 quarts beef broth, adding water as needed. Bring to a boil; reduce heat and cook until tender, about 2 hours.
  • Stir remaining beef stock, cassava, potatoes, yams, pumpkin, sweet potatoes, tomato sauce, sofrito, and corn into the pot. Cook until tender, about 20 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 351.1 calories, Carbohydrate 43.2 g, Cholesterol 171.5 mg, Fat 9.6 g, Fiber 5 g, Protein 22.3 g, SaturatedFat 3.1 g, Sodium 489.5 mg, Sugar 8.3 g

TRIPLE-STUFFED SWEET POTATOES



Triple-Stuffed Sweet Potatoes image

My kids go for sweet potatoes stuffed with leftover turkey and dressing. We enjoy being in the kitchen together, each of us making our own potato boats. -Ane Burke, Bella Vista, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 10

4 medium sweet potatoes (about 10 ounces each)
2 tablespoons butter, softened
2 tablespoons brown sugar
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup whole-berry cranberry sauce
3 cups cubed cooked turkey
1/2 cup miniature marshmallows
1/2 cup chopped pecans
1/2 cup sweetened shredded coconut

Steps:

  • Preheat oven to 425°. Scrub and pierce sweet potatoes with a fork; place on a microwave-safe plate. Microwave, uncovered, on high 12-14 minutes or until tender, turning once., When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. Place potato shells in a 15x10x1-in. baking pan., In a large bowl, mash pulp with butter, brown sugar, salt and pepper; stir in cranberry sauce. Fold in turkey, marshmallows and pecans; spoon into shells. Sprinkle with coconut. Bake 8-10 minutes or until heated through.

Nutrition Facts : Calories 317 calories, Fat 12g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 330mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 4g fiber), Protein 18g protein.

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