Beef Cheeks and Tripe with Spanish Chorizo

Name: Beef Cheeks and Tripe with Spanish Chorizo
Yield: Yield: 8 Tapas Portions
Ingredients: Coarsely ground black pepper, as needed; Salt, as needed; 1 lb/454 g beef cheeks; 1 lb/454 g beef or calf tripe; 8 oz/227 g small-dice Spanish chorizo; 2 fl oz/60 mL extra-virgin olive oil; 1 bay leaf; 1 tbsp/3 g coarsely chopped parsley; 2 garlic cloves, minced; 1 cup/240 mL white wine; 1 tbsp/7 g Spanish paprika; 6 oz/170 g minced onions; Crusty bread (optional)

Preparation info

Yield:
8
Tapas Portions

Difficulty
Complex

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

1 lb/454 g beef or calf tripe
Salt, as needed
1

Stew
Street Food

Method

Wash the tripe in cold water until the water runs clear. In a bowl, rub the tripe with salt and allow to sit for about 1 hour. Wash again, and cut into 1-in/3-cm dice.
Cut the beef cheeks into 1-in/3-cm pieces.
In a stockpot or similar pot, submerge the tripe and cheeks with cold water and add salt as needed. Bring to a boil, and simmer gently until e