Smoky paprika tripe recipe
- Cuisine: Modern Australian
- Prep Time: 30 min(s)
- Cook Time: 5 hr(s)
- Serves 8
The Tripe Club in Fremantle, WA have been meeting for their monthly tripe lunches since 1986. Chef Ashley Ryan, of Clancy’s Fish Pub in Fremantle, has cooked many of their tripe lunches and is a firm favourite of the club. Ashley shares one of his popular tripe dishes that he has cooked for the club.
Wine match St Hallett Cellar Release Touriga Nacional 2009, Barossa Valley, SA
My most memorable tripe dish came in Oporto in a salt-of-the-earth Portuguese restaurant and the paprika, chorizo and other spices take me back there in an instant. For a match, you cannot beat what the locals do and reach for the best quality local red variety, Touriga Nacional. It’s not a variety you see much in Australia, but it combines amazing violet and rich purple fruit aromas with a sense of rusticity and savouriness. One winery that has been working with the grape for years is St Hallett in the Barossa Valley, and their excellent Touriga hits all the high floral notes, while also having the body to cope with the forthright flavours in this dish.
Ingredients2kg uncooked honeycomb tripe
30ml olive oil
4 garlic cloves, sliced
200g smoked chorizo, sliced
2 onions, sliced
20g smoked paprika
15g chilli powder
15g coriander powder
15g cumin powder
15g turmeric powder
15g fenugreek powder
300g tinned crushed tomatoes
500ml tripe stock
1 red capsicum, cut into squares
1 green capsicum, cut into squares
15g black pepper
Chopped parsley, to garnish
150g sliced green olives, to garnish
PreparationClean the tripe under cold running water. Leave in a bowl of cold water for a few minutes, then rinse thoroughly. Cut into pieces approximately 3-inches square.
In a large heavy-based pot, place the tripe. Cover with cold water and bring to a boil. Allow to boil for 1 minute. Pour off all the water, froth or scum that has formed. Add water to cover the tripe in the same pot. Bring to the boil, and then reduce the heat. Simmer for 4 hours. The tripe should be soft in texture and tender when cooked. Keep the tripe stock aside.
In another pot, add the olive oil and sauté the garlic until golden brown. Add the chorizo and onions. Stir, and cook until golden brown. Add the paprika, followed by the rest of the spices. Continue to stir so that all the spices are infused with the oil and it creates a nice aroma. Add the crushed tomatoes, tripe stock and capsicums. Continue cooking until thickened. Add the sugar and season.
Add the tripe to the smoked paprika dish and leave to simmer for 20 minutes.
Garnish with roughly chopped parsley and sliced olives.
Modern Australian Restaurants
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|3.||Benny's Bar & Cafe||Fremantle|
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