Tripe and corn stew with hot chilli sauce

Name: Tripe and corn stew with hot chilli sauce (Locro)
Cuisine: Argentine
Ingredients: 3 pork sausages or Argentinian chorizo, halved; 3 pork sausages or Argentinian chorizo, halved; 300 g/11 oz/1½ cups dried white corn, soaked in cold water overnight; 300 g/11 oz/1½ cups dried white corn, soaked in cold water overnight; 100 g/3¾ oz/½ cup dried butter (lima) beans, soaked in cold water overnight; 100 g/3¾ oz/½ cup dried butter (lima) beans, soaked in cold water overnight; 5 ml/1 tsp ground cumin; 15 ml/1 tbsp paprika; 45 ml/3 tbsp vegetable oil; 100 g/3¾ oz pancetta, diced; 1 Spanish chorizo, diced; 150 g/5 oz braising steak, diced; 2 pig’s trotters (feet), each cut into 4 pieces; 1 bunch of spring onions (scallions), sliced; 1 bunch of spring onions (scallions), sliced; 15 ml/1 tbsp dried chilli flakes; 5 ml/1 tsp paprika; 200 g/7 oz pumpkin, diced; 2 medium leeks, cut into small dice; 200 g/7 oz tripe, cooked and diced; 250 ml/8 fl oz/1 cup vegetable stock; salt and ground black pepper; salt and ground black pepper; 75 ml/5 tbsp vegetable oil; bread, to serve

Locro

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

One of the national dishes of Argentina, locro is a thick and hearty stew that originates from the Andes. It is often served on May 25th, ‘May Revolution’ day. Quiquirimichi, a flavoured oil made from onions, dried red chilli peppers and paprika, is the traditional accompaniment to locro.

Ingredients

45 ml/3 tbsp vegetable oil
100 g/3¾

Americas
Argentina
Andes
Revolution Day
May

Method

Heat the oil in a large pan. Add the pancetta and Spanish chorizo and cook for 4–5 minutes until beginning to colour. Add the beef and stir for 2–3 minutes until brown. Add the pig’s trotters and sausages. Cook over a medium heat for 10 minutes, stirring often.