Beef tripe with shiitake mushrooms
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 125 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 29 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
More than 2 hours
Ingredients
＋ Add to a menu- Beef tripe raw, thoroughly cleaned and diced 750 g
- Shiitake mushrooms 250 g
- Onion 150 g cooking and 300 g sauce 450 g
- Garlic 9 g
- Green pepper 120 g
- Choricero pepper paste 30 g
- Tomato sauce 200 g
- Extra virgin olive oil 25 g sauce and 15 g mushrooms 40 g
- Chilli pepper 0.2 g
- Black pepper whole 0.5 g
- Cloves 2 whole cloves 0.3 g
- Water 1.5 litres cooking water; extra water for blanching 1500 g
- Parsley 3 g
- Salt to taste 3 g
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Method
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Blanch the tripe in boiling water for 5 minutes and discard that water. Place in a pressure cooker with 1.5 litres fresh water, one 150 g onion, the cloves, peppercorns and a pinch of salt. Respect your cooker’s minimum and maximum fill levels.
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Seal and cook for 50–60 minutes once working pressure is reached. Allow pressure to release naturally before opening. Check that the tripe is tender; if not, cook under pressure for another 10 minutes. Reserve the tripe and 300 ml strained cooking liquid, discarding the onion and spices.
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Chop the remaining onions, garlic and green pepper. Soften in 25 g oil for 20 minutes. Add the tomato sauce, dried-pepper pulp and chilli and cook for 10 minutes. Remove the chilli, add 200 ml reserved cooking liquid and blend.
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Clean the shiitake, remove tough stem ends and quarter. Sauté in 15 g oil for 5 minutes. Combine tripe, sauce and mushrooms in a casserole and simmer for 15 minutes until the mushrooms are thoroughly cooked; add the remaining reserved liquid only if needed. Adjust the salt and finish with parsley.
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