Formosan tripe stew
- The night before, soak the chickpeas: in a bowl, cover them with cold water and change it two or three times to wash them well. They need at least 12 hours of soaking to soften before cooking.
- In a large pot with plenty of water, cook the tripe with the whole onion, the black peppercorns, the bay leaf, the coarse salt and the whole garlic. Bring to a boil, lower the heat and continue cooking until the tripe is tender. Turn off the heat and keep the tripe inside the pot until the water is lukewarm.
- When it is already warm, remove the tripe from the pot, drain it and cut it into strips of 3 by 1 centimeters. Reserve.
- Strain the broth where the tripe was cooked and degrease it. Reserve.
- Chop the onion and brown it in oil together with the red pepper also chopped, add the peeled and chopped tomatoes, the carrots cut into cubes and cook over low heat for 30 minutes with the covered saucepan.
- Boil the chickpeas with a little salt until they are tender but do not fall apart.
- Add the tripe, the cooked chickpeas and the potatoes cut into cubes. Add a little of the defatted tripe broth, oregano and sweet paprika and cook for 30 minutes.
- Add salt and ground chili to the cooking and add the chopped green onion and the red chorizo cut into slices. Cook everything together for another 10 minutes.
- Adjust the seasoning and add ground chili (it has to be a little spicy) and serve.
The traditional foods of the Argentine province of Formosa are a fusion of aboriginal tradition with Spanish cuisine. For their food, both the Creole and the aboriginal used wild animals, plants, small cattle, and sometimes large cattle. In all meals, especially that of the Creole, meat predominates. The favorite dishes are stew, roast, stews, chanfainas, black pudding, chorizo, locro, soups prepared on the basis of roasted corn. The formoseño stew is a slow-prepared stew, which is made in two days so that it has a well-defined flavor. This recipe from Formosan tripe stew demonstrates the art of cooking in all its expression.