Vampi
Updated October 11, 2023
- Total Time
- 1 hour 50 minutes
- Prep Time
- 30 minutes
- Cook Time
- 1 hour 30 minutes
- Rating
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Ingredients
2 pounds tripe
1 medium-size onion, chopped
2 tablespoons vegetable oil or lard
1 rounded tablespoon all-purpose flour
2 tablespoons chopped parsley
¼ cup tomato sauce
1 tablespoon sweet paprika
1 bay leaf
Salt to taste, if desired
Freshly ground pepper to taste
4 cups vegetable stock. (See note)
Nutritional analysis per serving (4 servings)
7 grams carbs; 277 milligrams cholesterol; 288 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 16 grams fat; 2 grams fiber; 1188 milligrams sodium; 29 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash the tripe well. Place it in a saucepan, cover with water and simmer until fork tender, about 1 hour.
- Step 2
Drain the tripe, let cool and slice into strips about ¼ inch wide and 2 inches long.
- Step 3
In a heavy, 10-inch saute pan, saute the onion in the oil or lard until it is transparent but not brown.
- Step 4
Blend in the flour and cook, stirring, for a minute or two. Then add the cooked tripe and the parsley, tomato sauce, paprika and bay leaf and mix well. Season with salt and pepper, simmer the mixture a few minutes, then add the vegetable stock and continue to simmer the stew for about 30 minutes more, or until the liquid has reduced to a gravy consistency. Add more salt and pepper if necessary. Remove bay leaf and serve.
To make a vegetable stock, take 2 carrots, 1 rib celery and 1 small onion and simmer them together in 4 cups of water for 30 minutes; then strain.)
Private Notes