Description
This Smoked Paprika & Tripe Caldo is a comforting and flavorful Mexican-inspired stew featuring tender tripe simmered in a rich beef broth with smoky paprika, hearty vegetables, and aromatic spices. It’s perfect for slow-cooked dinners that warm the soul and showcase traditional flavors.
Ingredients
Scale
Main Ingredients
- 1 lb tripe, cleaned and cut into strips
- 2 tbsp smoked paprika
- 4 cups beef broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 carrot, diced
- 2 potatoes, diced
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Instructions
- Prepare the aromatics: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-5 minutes.
- Brown the tripe: Add the cleaned and cut tripe strips to the pot. Cook for a few minutes, stirring occasionally, until the tripe is browned on all sides, enhancing its flavor and texture.
- Add spices and vegetables: Stir in 2 tablespoons of smoked paprika, diced carrot, diced potatoes, 1 bay leaf, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix everything to combine well so the flavors meld.
- Add broth and bring to boil: Pour 4 cups of beef broth into the pot. Increase the heat and bring the mixture to a rolling boil, ensuring all ingredients start cooking evenly.
- Simmer until tender: Reduce the heat to low, cover the pot, and let the stew simmer gently for about 2 hours. This slow simmering allows the tripe to become tender and the flavors to deepen.
- Final touches: Before serving, remove the bay leaf from the stew. Adjust seasoning if necessary, and serve hot for a hearty, warming meal.
Notes
- Make sure the tripe is thoroughly cleaned before cooking to remove any strong odors.
- Simmering the stew slowly is essential to tenderize the tripe properly.
- This dish pairs well with warm tortillas or crusty bread to soak up the flavorful broth.
- You can substitute potatoes with yams or add other root vegetables for variation.
- Leftovers reheat well and often taste better the next day.
