Description
A hearty and flavorful Smoked Paprika & Tripe Caldo recipe that combines tender tripe with vegetables in a smoky, savory broth. This comforting dish is slow-simmered to achieve a rich depth of flavor, perfect for a warming meal.
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 aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant, which should take about 3-5 minutes.
- Brown the tripe: Add the cleaned and cut tripe strips to the pot and cook for several minutes until the tripe is browned on all sides, enhancing its flavor.
- Add vegetables and spices: Stir in the smoked paprika, diced carrots, diced potatoes, bay leaf, salt, and black pepper, mixing everything thoroughly to combine the flavors.
- Add broth and bring to boil: Pour in the beef broth and bring the mixture to a boil over medium-high heat.
- Simmer the caldo: Reduce the heat to low and let the caldo simmer gently for about 2 hours, or until the tripe is tender and the vegetables are fully cooked.
- Finish and serve: Remove the bay leaf from the pot before serving the caldo hot as a comforting, flavorful soup.
Notes
- Make sure to clean the tripe thoroughly to remove any residue or odors before cooking.
- Adjust salt and spices to taste as the simmering enhances the flavors.
- The caldo can be served with crusty bread or warm tortillas for a complete meal.
- This dish becomes more flavorful if allowed to rest for a few hours or overnight in the refrigerator before reheating.
