Menudo filipino de callos de ternera a fuego lento

Ingredientes

• 1 lb beef tripe, cleaned and cut into bite-sized pieces
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 medium tomatoes, chopped
• 1 bell pepper, diced
• 2 medium carrots, sliced
• 1 cup beef broth
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon ground black pepper
• 2 tablespoons cooking oil
• 2 green onions, chopped for garnish
• 1 lime, cut into wedges for garnish

Preparación

1. 1

   Rinse the beef tripe thoroughly under cold water. Boil in salted water for 20 minutes, then drain and set aside.

2. 2

   In a pot, heat the cooking oil over medium heat. Add onions and garlic; sauté until fragrant and translucent.

3. 3

   Stir in tomatoes and bell peppers. Cook until soft. Add in carrots and sauté for another 2-3 minutes.

4. 4

   Add tripe to the pot, stirring to combine with vegetables. Pour in beef broth, soy sauce, and fish sauce.

5. 5

   Bring mixture to a boil, lower the heat, and cover. Simmer for 1.5 to 2 hours until tripe is tender and flavors meld, stirring occasionally.

6. 6

   Adjust seasoning with ground black pepper to taste. Remove from heat and let sit for 5 minutes before serving. Garnish with green onions and serve with lime wedges.