Ingredients:
- 1kg Ox Tripe (cut lengthwise into 2 inch pieces)
- 3 pcs Laurel leaves
- 1 tbsp Peppercorn
- 1 Green Bell pepper (quarter cut)
- 1 can of Dolce Vita Chick Peas (drained)
- 1 whole Onion (chopped) 🧅
- 2-3 tbsp Dolce Vita Pure Olive Oil
- 8 cloves Garlic (minced)🧄
- 1/4 cup of Dolce Vita Black Olives (sliced & drained)
- 1/2 cup of Dolce Vita Green Olives (pitted & drained)
- 1/4 cup of Mazza Tomato Paste
- 150 ml Pigiato White Cooking Wine
- 4pcs of Chorizo
- Ginger
- Hot sauce
- Chilies (the one used for Sinigang)
- Salt and pepper 🧂
Let's first prepare the tripe.
Step 1: Soak the Ox Tripe in a brine solution for 5 mins
Step 2: Wash the tripe then soak it again in 50ml Pigiato White Cooking Wine for another 5 mins
Step 3: Wash it once more
Step 4: Sauté the tripe in Dolce Vita pure Olive Oil, Laurel leaves, peppercorn and the leftover Pigiato White Cooking Wine.
Step 5: Let it simmer for 3-4 hours then strain it once it's tender. Make sure to save the soup stock you get from boiling the tripe
Procedure:
Step 1: Fry the chorizo in some Dolce Vita Pure Olive Oil. Once it's cooked, set it aside
Step 2: Sauté the garlic, onion, half of the green bell-pepper and the softened tripe.
Step 3: Put in the Mazza Tomato Paste and let it simmer for 3-5 mins
Step 4: Place in the soup stock from earlier and add salt and pepper to taste.
Step 5: Throw in your chilies and hot sauce if you want to add some heat to the dish. Give it a good mix.
Step 6: Finally, add the Dolce Vita Chick Peas, Dolce Vita Black Olives (sliced), Dolce Vita Green Olives (pitted) and the remaining bell-pepper to the stew.
Step 7: Serve and enjoy!
