Jamaican Special Tripe
|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|
- 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