Category : International Cuisine
Author : Nilo
Hits : 2969
Date : 09/07/2003
1 kg. oxtripe, cleaned 1 pc. star anise(sangke) 1 pc. laurel leaf 5 pcs. whole peppercorn 3 tbsps. cooking oil 3 cloves garlic, minced 1 medium onion, minced 2 medium tomatoes, minced 1/2 cup ginger, cut into strips 1/2 cup camias, cut into strips 5 MAGGI Beef Broth Cube, dissolved in 2 cups water 1 cup sayote, julienne-sliced 1 cup garbanzos, cooked 1 cup frozen green peas 1 cup carrots, julienne-sliced 1/2 cup red bell pepper, julienne-sliced 1 227 g. can tomato paste 1/2 cup catsup 1/2 cup breadcrumbs
1. Boil oxtripe with the 3 next ingredients until fork-tender. Drain and cut into strips. Set aside. 2. Heat oil and saute garlic, onions, the next three ingredients and the precooked oxtripe. Pour in broth and simmer for about 15 min. Add in the vegetables one at a time, pausing about 2 min. after each addition. 3. In a separate bowl, combine tomato paste, catsup and breadcrumbs. Stir into mixture and simmer about 10 min. or until thick.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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