Spanish Tripe Stew (Meal Prep Dinner) Recipe
A delicious dish enjoyed worldwide, our Spanish Tripe Stew (Meal Prep Dinner) recipe features Rumba meats and inspirational flavor. Try it out!
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Cooking tools:
- Pressure cooker
- Kitchen shears
- Chef's knife
- Cutting board
- Skillet
- Stove
- Measuring cup
- Measuring spoon
- Spoon
- Airtight container
- Refrigerator
- Freezer
- Serving bowl
Ingredients
- 1 tablespoon vegetable oil
- 1 white onion, chopped
- 2 chorizo sausage links (about 6 ounces), sliced
- 4 ounces (about 1 cup) cubed ham pieces
- 1 tablespoon ground chile powder
- 2 (15.5-ounce) cans garbanzo beans, drained
- Prep-Ahead Spanish Tripe Stew Base, thawed (see recipe below)
- Rumba Meats® Beef Scalded Tripe (1 package, about 5 pounds)
- Rumba Meats® Beef Marrow Bones (1 package, about 1.5 pounds)
- ½ white onion
- 2 cloves garlic
- 1 teaspoon salt
- 3 cups water
- Chopped cilantro and lime wedges
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