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The "Menudo Gitano" (also called Andalusian tripe) is a dish prepared from tripe in Andalusian cuisine, this dish uses chickpeas in its preparation. It is a winter dish, served hot and traditionally in a clay pot. This recipe is already mentioned by Juan de Altamira in his book "The Newest Kitchen Art", in the early nineteenth century.
This dish often used to the chickpeas ratio of four to one, i.e., that for every kilo means chickpea two pounds of tripe are added. In preparing this dish during cooking, tripe dwindle as the chickpeas grow. The dish is usually prepared with a combination of tripe, chickpeas, pig’s trotter, ham or bacon, onions, garlic, parsley, bay leaves, salt, pepper, and a sofrito made from onions, tomatoes, morcilla, chorizo, and olive oil. the ingredients are cooked until soft, then mixed with the sofrito in order to create a rich sauce. Menudo gitano is served in a shallow dish with the morcilla sausage laid on top. During cooking butter is often used colored. Interestingly, the tripe is most abundant after Sevilla’s bullring has hosted a bullfight. It is served hot in a clay pot. [1]
Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep.
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.
Offal, also called variety meats, pluck or organ meats, is the internal organs of a butchered animal. The word does not refer to a particular list of edible organs, and these lists of organs vary with culture and region, but usually exclude skeletal muscle. Offal may also refer to the by-products of human meat or of milled grains, such as corn or wheat.
In Mexican cuisine, Menudo, also known as pancita or mole de panza, is a traditional Mexican soup, made with cow's stomach (tripe) in broth with a red chili pepper base. Hominy, lime, onions, and oregano are used to season the broth.
A tajine or tagine is a North African dish, named after the earthenware pot in which it is cooked. It is also called maraq or marqa.
Tripe soup or tripe stew is a soup or stew made with tripe. It is widely considered to be a hangover remedy.
Koshary, kushari or koshari is Egypt's national dish and a widely popular street food. It is a traditional Egyptian staple, mixing pasta, Egyptian fried rice, vermicelli and brown lentils, and topped with a zesty tomato sauce, garlic vinegar and garnished with chickpeas and crispy fried onions. It is often served with sprinklings of garlic juice; garlic vinegar and hot sauce are optional.
Hog maw is the stomach of a pig prepared as food. More specifically, it is the exterior muscular wall of the stomach organ which contains no fat if cleaned properly. It can be found in American, soul food, Chinese, Pennsylvania Dutch, Mexican, Portuguese, Italian and Vietnamese dishes. In addition, it can be prepared in various ways including stewed, fried, baked, and broiled.
Sancocho is a traditional soup in several Latin American cuisines. Variations represent popular national dishes in Dominican Republic, Colombia, Cuba, Honduras, Ecuador, Panama, Puerto Rico, Trinidad and Tobago, and Venezuela. It usually consists of large pieces of meat, tubers and vegetables served in a broth.
Levantine cuisine is the traditional cuisine of the Levant, in the sense of the rough area of former Ottoman Syria. The cuisine has similarities with Egyptian cuisine, North African cuisine and Ottoman cuisine. It is particularly known for its meze spreads of hot and cold dishes, most notably among them ful medames, hummus, tabbouleh and baba ghanoush, accompanied by bread.
Sopa de mondongo is a soup made from diced tripe slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables. The dish is generally prepared in former Spanish colonies in Latin America, Caribbean, and in the Philippines.
Gopchang can refer to the small intestines of cattle or to a gui made of the small intestines. The latter is also called gopchang-gui. The tube-shaped offal is chewy with rich elastic fibers. In Korean cuisine, it is stewed in a hot pot, grilled over a barbecue (gopchang-gui), boiled in soup with other intestines (naejang-tang), or made into a sausage (sundae).
Tunisian cuisine, the cuisine of Tunisia, consists of the cooking traditions, ingredients, recipes and techniques developed in Tunisia since antiquity. It is mainly a blend of Mediterranean and native Punics-Berber cuisine. Historically, Tunisian cuisine influenced many cultures and nations like Italians, Andalusians, French and Arabs.
Cocido madrileño is a traditional chickpea-based stew from Madrid, Spain. A substantial dish prepared with meat and vegetables, it is most popular during the winter but is served throughout the year in some restaurants. Initially it was a dish for humble people, but it started to climb in society thanks to its inclusion in restaurant menus. The chickpea was introduced under Carthaginian rule, and was later used in medieval Spain.
Gachas is an ancestral basic dish of central and southern Spain. It is a gruel whose main ingredients are flour, water, olive oil, garlic, paprika and salt.
Soup is a primarily liquid food, generally served warm or hot, that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.
The cuisine of Algeria is influenced by Algeria's interactions and exchanges with other cultures and nations over the centuries. It is characterized by a wealth derived from both land and sea products. Conquests or demographic movement towards the Algerian territory were two of the main factors of exchanges between the different peoples and cultures. This cuisine is a Mediterranean and North African cuisine with Berber roots.
Puchero is a type of stew originally from Spain, prepared in Yucatán, Mexico, Argentina, Paraguay, Uruguay, Perú, south of Brazil, the Philippines, and Spain, specifically the autonomous communities of Andalusia and the Canary Islands. The Spanish word "puchero" originally meant an earthenware pot, before being extended to mean any vessel, and then the dish cooked in it.
Arroz con gandules is a combination of rice, pigeon peas, and pork, cooked in the same pot with sofrito. This is Puerto Rico's national dish along with roasted pork.
Callos a la Madrileña is a stewed tripe dish, cooked slowly for hours over low heat, that is a speciality of Spanish cuisine associated with the city of Madrid. Traditionally pig or cow tripe was used but modern recipes use lamb or even cod. It includes pig snout and trotters, black pudding, sausage, ham, and soup vegetables like carrots and onions. When prepared correctly the broth is rich in gelatin and the tripe becomes very tender after the slow cooking process. The tripe can be browned before the cooking liquid is added, with trotter's, oxtails and other ingredients for the soup like ham, chorizo and smoked paprika. It is common to serve this stew with the morcilla blood sausage, a tapas dish typical of the region of Castile and León.