Beef Tripe (Kirxa) in Spicy Tomato Sauce
Prep Time : 35 Minutes
Cook Time : 4 Hours
Ingredients :
- 2 kg Beef Tripe
- 3 lemons, quartered
- 60 ml(1/4 cup) extra virgin olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 Fresh Hot Chilies, chopped
- 1 cup basil leaves chopped
- 125 ml(1/2 cup) dry white wine
- 1 tbsp tomato puree
- 2 400g tins tomatoes
- 1 pinch of dried oregano
- freshly ground black pepper
Directions :
- Place the beef tripe in a large saucepan of boiling water.
- Allow the water to return to the boil, then cook on high heat for 5 minutes.
- Drain the tripe and wash it thoroughly in cold water until cool.
- Soak beef tripe and quartered lemon in a large bowl or saucepan of cold water for 30 minutes.
- Remove and drain the tripe and cut into bite-sized pieces of about 4 cm x 15 cm.
- Return the tripe to the empty saucepan over low heat, covered.
- Cook for 10-12 minutes or until the tripe has released all excess moisture.
- Drain tripe and set aside.
- Return the saucepan to medium heat.
- Add the olive oil, onion, garlic and chilies.
- Add beef tripe and saute for 3-4 minutes, until liquid reduces slightly.
- Add the tomatoes, oregano, salt and pepper.
- Cover with water (1-2 cm above the tripe).
- Stir well and cover.
- Reduce heat to very low and simmer for 4 hours, stirring occasionally.
- Add more water if required; the sauce should however be thick and rich.
- Remove from heat and serve with good-quality crusty Maltese bread.
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