callos with brats stew sauce

2-3 lbs ox tripe
salt and pepper
2 tbsp. oil
several cloves of mashed garlic
1 large white onions
6 chorizo de bilbao, sliced thinly
2 potatoes, cubed
2 carrots, cubed
1 cup chick peas
2 red bell peppers
1 small can of tomato paste
2 heaped tablespoons wholegrain mustard
500 ml or 2-3 cups of beef broth
1 med can or 400g chopped tomatoes

Season tripe with salt and pepper.
Put in a pot, add enough water to cover.
Bring to a boil; lower heat and cook covered for one and a half hours or until tender.
Drain and cut ox tripe into 1 inch squares. Reserve water.

In a pot, heat vegetable oil.
Add garlic, onion and the chorizo de bilbao. Saute until onion is translucent.
Add in potatoes, carrots, chick peas and red peppers.
Add tomato paste, mustard and chopped tomatoes; stir together until coated.
Pour beef stock and 2 cups of tripe water.
Add the ox tripe.
Bring to a boil, then simmer for 45 mins. or until veggies are cooked.

bratwurst stew

This is best served with warm crusty bread or crushed new potatoes and garnished with fresh parsley. Sauerkraut is a good side dish too.

2 large white onions, thinly sliced
3 cloves of garlic, sliced
4 large bratwurst sausages, sliced into 1cm rounds or 6 supermarket dried chorizos
3 red bell peppers, roughly chopped
1 heaped tablespoon wholegrain mustard
1 heaped tablespoon sun-dried tomato paste
2 teaspoons smoked, sweet paprika
500ml chicken/beef stock
400g chopped tomatoes
1 tin of chickpeas
Fresh chopped flat leaf parsley to garnish

Fry the bratwurst in a little vegetable oil till browned.
Add the onions and fry until soft and sweet.
Add the garlic and the peppers and continue to fry for a further 5 minutes.

Add the mustard, tomato paste and stir together until all the ingredients are coated.
Pour in the chicken stock and stir well.

Allow the stew to start to bubble then add the chopped tomatoes.
Bring to the boil, add the paprika then simmer for 10 minutes.
Add the chickpeas and cook for a further 10 minutes.

spicy red fish stew

original recipe is:

3 large red bell peppers or bottled equivalent
5 tablespoons extra-virgin olive oil
2 very large yellow onions
2 14 1/2-ounce cans chopped tomatoes in juice
several garlic cloves, minced
2-3 tbs dried crushed red pepper
1 bunch fresh cilantro
zest of 1 lemon
2 pounds frozen pollock fillets, partly defrosted, cut then rinsed; drain

Char bell peppers over flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel, seed, and chop peppers.

Heat oil in heavy large skillet over medium heat. Add onions and garlic and sauté until very soft, about 6 minutes.

Stir in peppers, tomatoes with juice and crushed red pepper. Simmer 10 minutes to blend flavors.

Stir in cilantro and lemon zest.

Add fish; simmer until just opaque in center, about 10 minutes.

Season stew to taste with salt and pepper.

Spoon into bowls and serve.

my pinakbet, filipino vegetable stew

Made this last week from this recipe.

go here to get an idea on how to prep the kalabasa.

Quite a workout this turned out for me; lots of chopping and cutting to do.



2 pieces pork with fat, cut into small pieces?bought some pork belly for this; yikes! the amount of fat on these scared me a little; they are thick with it
2 ampalya/bitter melons, cut lengthwise, scoop the seeds out then slice
2 eggplants, sliced
5 pieces of okra sliced
1 head garlic, coarsely chopped
2 onions, diced
5 tomatoes, sliced or cubed
1 tablespoon of ginger, crushed and sliced?the other recipes that i found online did not have ginger; i like the hint of ginger taste this gives to the stew; definitely a nice complement to the sweetness of the kalabasa
1/2 of a small size squash or kalabasa?not in the original but found it in most others and i like squash; had to boil it to soften it first so i could cut into cubes; i should remember to peel the skin off first next time
a bunch of sitaw/yard-long beans, cut into 2-inch pieces
4 tablespoons bagoong isda or bagoong alamang
water for softening kalabasa and as soup base
pepper to taste

In a pot, heat pork belly until a good amount of fat renders.

Saute garlic, onion, ginger and tomatoes in pork fat.

In separate pot, boil water to soften the kalabasa. Remove the kalabasa and cube it. Add bagoong to water and let it boil once.

Add the kalabasa water/bagoong mixture to the saut?ed garlic, onion, ginger and tomatoes.

Bring to a boil and simmer for 10 minutes.

Add in all the vegetables and cook until the vegetables are done?cooked thru but not soft.

Add pepper to taste.

Serve over rice.