Buseca – tripe stew with white beans and chorizo

Ingredients for 4 portions

• 800 gBeef tripe
• 3Bay leaves
• 2 tbspRapeseed oil
• 150 gBacon, diced
• 2Spanish chorizos, sliced
• 2Yellow onions, chopped
• 1Bell pepper, red, chopped
• 3 clovesGarlic, chopped
• 2Carrots, diced
• 2 tspPaprika
• 400 gCrushed tomatoes
• 500 mlBeef stock
• 500 gPotato, diced
• 400 gPumpkin, diced
• 500 gWhite beans, cooked, drained
• to tasteSalt
• to tasteBlack pepper

Method

1. Rinse the tripe well and put it in a pan of cold water with a bay leaf and salt. Bring to the boil.
2. Simmer over a low heat for 1 1/2 hours, until the tripe is tender.
3. Meanwhile, chop the onions, pepper and garlic, dice the carrots, potatoes, pumpkin and bacon, and slice the chorizos.
4. Drain the tripe, let it cool slightly and cut it into thin strips.
5. Brown the bacon and chorizo in the oil in a large pot for about 5 minutes.
6. Add the onions, pepper, garlic and carrots and cook for about 8 minutes, until soft.
7. Stir in the paprika, then add the crushed tomatoes, stock, the rest of the bay leaves and the tripe. Cover and simmer over a low heat for 30 minutes.
8. Add the potatoes, pumpkin and beans and simmer for 25 minutes more, until the potatoes are tender and the sauce has thickened. Season with salt and pepper.

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