Makes: Serves 8
Preparation Time: 2-3 hours, plus preparations in advance
Level: Medium
INGREDIENTS
- 500 G OF BEEF TRIPE
- JUICE OF 1 LIME
- 600 G OF JERKED BEEF
- 500 G OF LIMA BEANS
- 1 TEACUP OF SMOKED BACON
- 2 PAIO SAUSAGES, SLICED
- 1 SMOKED CALABRESA SAUSAGE, SLICED
- 1 ONION, DICED
- 3 GARLIC CLOVES, MINCED
- 4 PEELED, DESEEDED TOMATOES, CHOPPED
- 1 TEASPOON OF GROUND ACHIOTE
- ½ TEACUP OF CORIANDER, CHOPPED
- SALT TO TASTE
PREPARATION
On the previous day, clean the tripes thoroughly with running water and lime juice. Cut them in strips, bring to a boil, exchange the water and cook them until soft. Cut the jerked beef into cubes and soak it in water for 8 hours, exchanging the water at least three times. On the following day, cook the jerked beef until soft; cook the beans in water and a little bit of salt. Braise the bacon, paio, and calabresa. Add the onions, garlic, tomatoes, and meats. Braise lightly and add the beans with their cooking broth. Boil until the paio and calabresa are cooked through. Add the achiote, adjust the seasoning, and garnish with coriander.
IN DETAIL: Very popular in the Northeast – and pretty much unfairly ignored in the rest of the country – the Lima beans are the legume that enriches this popular and highly nutritious stew. Green Lima beans can be used, as well as speckled butter beans.
