Tripa Gorda Rellena

Discover the rich culinary heritage of Argentina with "Tripa Gorda Rellena," a delicious stuffed large beef intestine dish. This classic recipe combines the unique flavors of Roquefort cheese, nuts, and figs with a traditional vegetable-based filling. Perfect for grilling on a parilla, it serves as an enticing appetizer or a hearty part of a traditional Argentine "asado" (barbecue).

Ingredients

For the Roquefort Filling (Sweet & Savory):
🧀 Roquefort cheese: 150g portion, crumbled
🌰 Walnuts (Nueces): 70g portion, finely chopped
🥬 Leek (Puerro): 50g portion, finely chopped
🧀 Sardo cheese (Queso Sardo): 100g portion, grated
🌰 Dried figs (Higo seco): 80g portion, finely chopped
🥚 Eggs: 2 medium
🫒 Olive oil: 1 tablespoon
🧂 Salt: 1 teaspoon
🌶️ Black pepper: 1 teaspoon

For the Traditional Filling (Savory):
🌶️ Bell peppers: 1 red, 1 yellow, 1 green, finely diced
🧅 Red onion: 100g portion, finely diced
🌿 Green onion: 60g portion, finely chopped
🥕 Carrot: 50g portion, grated
🧅 White onion: 100g portion, finely diced
🌿 Parsley: 30g portion, finely chopped
🥚 Egg: 1 medium
🍞 Breadcrumbs: 100g portion
🫒 Olive oil: 1 tablespoon
🍇 Vinegar: 2 tablespoons
🧂 Salt: 1 teaspoon
🌶️ Black pepper: 1 teaspoon

For the Tripa:
📏 Tripa Gorda: cleaned, sufficient length for multiple servings

Instructions

1- Prepare the Fillings:

A. Roquefort Filling:

• Combine crumbled Roquefort cheese, finely chopped walnuts, leek, and grated Sardo cheese in a bowl.
• Add finely chopped dried figs and a drizzle of olive oil.
• Mix in one egg, and if needed, add a second to achieve desired consistency.
• Season with salt and pepper.

B. Traditional Filling:

• In a separate bowl, mix diced bell peppers, red onion, green onion, grated carrot, and white onion.
• Add chopped parsley and one egg, then mix thoroughly.
• Incorporate breadcrumbs, olive oil, and vinegar.
• Season with salt and pepper.

2- Stuff and Cook the Tripa:

• Rinse the tripe gorda thoroughly and tie one end with yellow string.
• Stuff the tripe with the Roquefort filling first, then the traditional filling in separate sections.
• Close the open end with string and trim to desired lengths if making individual pieces.

3- Grill the Tripa:

• Preheat a charcoal grill (parrilla) to medium heat.
• Place the stuffed tripe on the grill, turning every 10 minutes for even cooking.
• Grill for about 35-40 minutes until achieving a golden-brown color with char marks.

Prep Time: 30-45 minutes
Cook Time: 35-40 minutes
Total Time: Approx. 75-85 minutes
Equipment: Cutting board, Chef's knife, Mixing bowls (QUINTO ENLOZADOS), Grater, Tongs, Grill (Parrillas Argentinas)

Cooking Tips

• Finely chop all ingredients to prevent tearing.
• Use eggs and breadcrumbs as binding agents.
• Consistently rotate for even cooking.
• Vinegar in the traditional filling adds a unique flavor note.

#argentinian #grilling #barbecue #stuffedintestine #roquefort #traditionaltastes

YouTube channel - Parrillas Argentinas: https://www.youtube.com/@ParrillasArgentinas1

#parrillasargentinas1

Tripa Gorda Rellena

Posted by Waivio guest: @waivio_hivecooking