RECIPE FOR TRIPE SOUP RECIPES

Steps:

• This recipe requires a simple prep.
• Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.
• I boil my ancho chilies in a separate small pot for the garnish part(read below).
• Now you are ready to cook.
• Place the meat in a large saucepan and just cover with lightly salted water.
• Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.
• Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
• Remove meat and broth, reserving both.
• Saute the remaining chopped onion and garlic in oil until translucent.
• Add the remaining spices, stir for a minute.
• Cut the reserved pork into 1 inch cubes and add to the pan.
• Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).
• Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
• If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
• Degrease the stew, taste for salt, and serve in soup bowls.
• This is a delicious recipe and well worth the effort to make.
• Garnishes that are always served with are:.
• lots of lime/lemon wedges.
• sliced radishes.
• chopped cilantro.
• Shredded cabbage(not red).
• fresh/ packaged fried corn tortillas.
• When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its "pulp". I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It's HOT!

Steps:

• First, let’s prepare the oxtail, clean under running water and place in a deep cooking pot.
• Cover with enough water and apply medium heat then bring to a boil. Remove the scum that rises.
• Lower the heat and add more water. Make sure to maintain about 6 cups of water as we will use the broth later.
• Cover and simmer for about 2 hours or until the oxtails can be pierced by a fork. (See cooking tips above for a quicker cooking time)
• Drain the oxtail and reserve 6 cups of the broth then set aside.
• Next, we prepare the vegetables. In a cooking pot, bring about 4 cups of water to a boil.
• Blanch the banana heart for 1 minute then remove and set aside.
• Blanch the eggplant for 1 minute then remove and set aside.
• Blanch the string beans for 1 minute then remove and set aside.
• Blanch the pechay/ bok choy for 30 seconds then remove and set aside.
• Place the rice flour in a skillet or frying pan and apply medium heat.
• Cook the rice flour, while stirring occasionally, until lightly browned and toasted.
• Combine the toasted rice flour and 1/4 cup of the reserved broth in a bowl then whisk until smooth.
• In a small bowl, combine the annatto powder with another 1/4 cup of the reserved broth then stir until dissolved.
• In another bowl, combine the peanut butter with 1/2 cup of the reserved broth then stir until well blended.
• Pour the cooking oil in a large cooking pot and apply medium heat. When the oil is hot enough, add-in the onion and garlic then cook until soft and aromatic.
• Add-in the oxtail. Cook and stir occasionally until lightly browned.
• Add-in the patis then cook for about 2 to 3 minutes.
• Add-in the remaining 5 cups of the reserved broth and bring to a simmer.
• Add-in the rice flour mixture, the annatto powder mixture, and the peanut butter mixture and stir well to combine.
• Season with salt and pepper to taste.
• Continue to cook for 10 minutes or until the sauce slightly thickens.
• Add-in the blanched vegetables and cook for another 2 to 3 minutes.
• Remove from heat and transfer to a serving bowl with shrimp paste on the side. Enjoy!