Description:

Recipe includes beef cheeks, beef tongue, and beef tripe

Source:

Trader Vic's Pacific Island Cookbook, Chapter VI, "Texas"

Serves/Makes:15 or more

Ingredients

• 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

Preparation

• 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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