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What You Need:
(To Serve: 6)
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1½ pounds tripe, cut into 1½-inch squares
A meaty veal shank (about 1 pound)
2 teaspoons salt
1 cup dried white navy or pea beans
½ pound garlic-seasoned smoked pork sausage
¼ pound lean smoked ham
A 1½-to 2-pound chicken, cut into 6 or 8 pieces
2 large carrots, scraped and sliced into ¼-inch-thick rounds
1 large onion, peeled and cut crosswise into 1/8-inch-thick slices
3 tablespoons lard
1 cup coarsely chopped onions
2 tablespoons ground cumin
1 teaspoon freshly ground black pepper
1 small bay leaf
¼ cup finely chopped parsley
6 cups hot boiled rice (2 cups raw rice)
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Translate this recipe:
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| How To Cook: |
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1. Combine the tripe, veal shank and salt in a heavy 4- to 5-quart saucepan and pour in enough cold water to cover the meat by at least 2 inches. Bring to a boil over high heat, skimming off the scum and foam as they rise to the surface. Partially cover the pan, reduce the heat to its lowest point and simmer for 2 hours, or until the tripe is tender.
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2. Meanwhile, combine the beans and 2 quarts of water in a heavy 3- to 4-quart saucepan. Bring to a boil over high heat and boil briskly for 2 minutes. Remove the pan from the heat and let the beans soak for 1 hour.
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3. Then bring them to a boil in the soaking water, lower the heat and simmer partially covered for 1 to 1½ hours, or until the beans are tender but still intact. Drain the beans thoroughly and set aside.
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4. While the beans are cooking, place the sausages in an 8- to 10-inch skillet and prick them in two or three places with the point of a small, sharp knife. Add enough cold water to cover them completely, and bring to a boil over high heat. Then reduce the heat to low, and simmer uncovered for 5 minutes. Drain on paper towels.
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5. Combine the sausages, ham and chicken in another heavy 3- to 4-quart saucepan. Pour in enough cold water to cover the meat and chicken by at least 1 inch, and bring to a boil over high heat. Skim the surface of all foam and scum, reduce the heat to low, and simmer partially covered for 15 minutes.
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6. Add the carrots and sliced onions, and simmer for 15 minutes longer, or until the meats and vegetables are tender. Drain in a large sieve set over a bowl. Let the broth rest a few minutes, then skim the surface of all fat.
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7. With a small, sharp knife, remove the skin from the chicken and cut the flesh away from the bones. Discard the skin and bones. Cut the chicken into 2-by-¼-inch strips, slice the sausages crosswise into 1/8-inch-thick slices and cut the ham into ½-inch cubes. Set the cut meats and the vegetables and broth aside.
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8. Drain the tripe and veal shank, discarding their cooking liquid. Set the tripe aside on a plate and, with a small knife, cut the veal away from the shank. Discard the bone and cut the veal into small pieces.
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9. In a heavy 5- to 6-quart casserole, melt the lard over moderate heat until it splutters. Add the chopped onions, cumin and pepper and, stirring frequently, cook for 5 minutes, or until the onions are soft and transparent but not brown.
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10. Add the tripe, veal, chicken, sausage, ham, carrots, sliced onion, beans, bay leaf and parsley. Pour in 3 cups of the reserved broth and bring to a boil over moderate heat. Reduce the heat to its lowest point, cover the casserole, and simmer for 10 minutes.
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11. Taste for seasoning: The stew should have a distinct flavor of cumin and pepper, so if necessary add more. Serve directly from the casserole, accompanied by a large bowl of hot boiled rice.
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