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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