This dish is a traditional Spanish recipe but because of its flavor, we embrace it, and now, it is part of our culinary favorites!
Serves 6 to 7.
INGREDIENTS:
Set A:
- 1 kilogram beef tripe, cleaned
- 1 kilogram beef mask
- 5 cups water or as needed
- 1/2 tablespoon whole peppercorns
- 1 teaspoon salt
- 2 pieces laurel leaves
Set B:
- 4 tablespoons olive oil
- 6 cloves garlic, minced
- 2 pieces onions, chopped
- 1 cup red bell pepper, cut into strips
- 1 tablespoon Spanish paprika
- 1 teaspoon dried herbs, of choice
- 1 cup Chorizo de Bilbao or ham slices
- 4 tablespoons vinegar
- 1 pouch (200 grams) Filipino Tomato Sauce
- 3 cups beef stock
Set C:
- 2 tablespoons sugar
- 3 tablespoons fish sauce
- 1 cup garbanzos, cooked
- Salt and ground pepper, to taste
- 3/4 cup pitted green olives (optional)
Chef Tatung’s Tips:
- Use a pressure cooker to speed up the cooking of the beef tripe and mask.
- Par-cook a big batch of beef until tender and use the half to make kare-kare.