Print Friendly Recipe
- Recipe includes beef cheeks, beef tongue, and beef tripe
- Trader Vic's Pacific Island Cookbook, Chapter VI, "Texas"
Serves/Makes:15 or more
- 5 lbs (2.3 kg). beef cheeks, cut in inch pieces
- 1/2 cup (125 ml) oil
- 3 cups (700 ml) chopped onion
- 3 cloves of garlic, minced
- 1/2 cup (125 ml) flour
- 1 quart (950 ml) chicken stock
- 1 cup (225 ml) white wine
- 1 #2 can solid pack tomatoes
- 1 small can tomato paste
- 1 tbsp (15 ml) crushed cumin seeds
- 1 tbsp (15 ml) salt
- 1 tsp (5 ml) black pepper
- 1 beef tongue, under 3 lbs (1.4 kg).
- 1 pound tripe, partially cooked
- 2 medium onions
- 1 large carrot
- 3 outer stalks celery with leaves
- 8 crushed peppercorns
- Order the beef cheeks ahead of time.
- If unavailable you can substitute other cuts of beef, but it is the gelatinous quality of the cheeks that make this dish outstanding.
- It is great for an outdoor gathering.
- You can keep it hot in an olla set in sand with a ring of burning embers around it.
- Brown beef cheeks in oil, in a lage heavy pot.
- Add chopped onions and garlic, and saute until limp and yellow.
- Stir in flour thoroughly, then add chicken stock, wine, tomatoes, and tomato paste.
- Add crushed cumin seeds, salt and pepper.
- Cover and simmer until beef cheeks are tender, about 3 hours.
- Add more stock or water if necessary.
- Meantime, scrub the tongue thoroughly.
- Put in a separate kettle with the tripe.
- Add the 2 medium onions, carrot, celery, and peppercorns. Add boiling water, barely covering, and simmer, uncovered until tongue and tripe are tender, about 3 hours.
- When done drain, skin and trim tongue.
- Dice tongue and tripe and add to beef cheeks.
- It is possible, buy partially cooked tripe from your butcher.
- If not, it is a 12-hour process and should be cooked ahead of time.
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