Jamaican Special Tripe

Ingredients

  • 2 lbs tripe, cleaned
  • 4 tbs annatto oil, (mix 3 tbs of annatto powder with 2 tsp vegetable oil)
  • 3 carrots, peeled and finely sliced
  • 1 green bell pepper, seeded and chopped
  • 2 scallions chopped, green and white parts
  • 1/2 cup shallots, chopped
  • 2 cups raw rice
  • 2 tbs light rum
  • 1 tbs fresh chives, chopped
  • 12 pimento stuffed green olives
  • 1 tbs capers, drained and chopped
  • 1 tsp vinegar from the capers
  • 1 roasted red pepper, chopped
  • 1 cup tomatoes, peeled, seeded and chopped
  • 1 tsp tomato paste
  • 1 tsp tabasco
  • 1 habanero pepper, whole
  • kosher salt and black pepper to taste
  • grated Parmesan cheese
Directions:
  • Place the tripe in a large saucepan  cover with cold water, add the habanero, bring to a boil then reduce heat to a simmer, covered, until tender, about 2 hours.
  • Drain the tripe and reserve the stock.
  • Cut the tripe into 1 inch squares, then heat oil in a heavy frying pan and saute the pieces of tripe until golden.
  • Lift out with a slotted spoon into a heavy, covered casserole.
  • In the oil remaining in the pan saute the carrots, bell peppers, scallions and shallots, then add the casserole.
  • In the oil remaining, adding a little more if necessary, saute the rice until it has absorbed the oil, being careful not to let it burn. Add the the casserole.
  • Stir in the rum into the pan, scraping all brown bits.
  • Add to the casserole together with the chives, olives Capers, vinegar, roasted red pepper, tomatoes, tomato paste, hot sauce and about 4 cups of the tripe stock.
  • Simmer gently for 30 minutes.
  • Serve in soup bowls with crusty bread and Parmesan on the side

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