Horse Meat Tripe and Spinach Stew from Kazakhstan
Dive into the hearty and flavorful world of Central Asian cuisine with this traditional Horse Meat Tripe and Spinach Stew from Kazakhstan. This rustic dish features tender, simmered horse meat tripe paired with nutrient-rich spinach, hearty potatoes, and aromatic vegetables like onions and carrots. Infused with the earthy warmth of paprika, garlic, and a hint of dill, this stew boasts a comforting depth of flavor that’s perfect for chilly evenings. Slow-cooked to perfection, the tripe absorbs the robust flavors of the tomato-based broth, creating a rich and satisfying meal. Serve it with freshly baked bread or over fluffy grains like millet for an authentic Kazakh experience. Perfect for adventurous cooks, this stew is a must-try recipe that blends tradition and nutrition with every bite.
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Recipe Information
Ingredients
- 500 g horse meat tripe
- 200 g fresh spinach
- 1 medium, finely chopped onion
- 1 medium, diced carrot
- 2 medium, cubed potato
- 3 cloves, minced garlic
- 2 tbsp tomato paste
- 2 tbsp vegetable oil
- 1 bay leaf
- 1 tsp paprika
- 0.5 tsp ground black pepper
- 1 tsp salt
- 1 L water
- 2 tbsp, chopped (optional) fresh dill
Instructions
Thoroughly clean the horse meat tripe under running water. If necessary, trim away any excess fat or impurities.
In a large pot, bring 1 liter of water to a boil. Add the cleaned tripe and a pinch of salt. Lower the heat and simmer for about 40 minutes to tenderize the tripe.
Once tender, remove the tripe from the pot and let it cool. Slice it into bite-sized pieces and set aside. Reserve the cooking liquid for later use.
In a heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and diced carrot to the pot. Cook for another 2-3 minutes, stirring frequently.
Stir in the tomato paste, paprika, black pepper, and salt. Mix well to coat the vegetables with the spices.
Add the sliced tripe to the pot and cook for 5 minutes, stirring occasionally, to allow the flavors to meld.
Pour in the reserved cooking liquid from the tripe and add the bay leaf. Bring the mixture to a gentle boil.
Once boiling, add the cubed potatoes to the pot. Cover and simmer on low heat for 30-40 minutes, or until the potatoes are tender.
In the final 10 minutes of cooking, add the fresh spinach to the stew. Stir well until it wilts and incorporates into the stew.
Taste the stew and adjust seasoning with additional salt or pepper, if necessary.
Remove the bay leaf and discard it. Optionally, garnish the stew with freshly chopped dill before serving.
Serve hot with freshly baked bread or over cooked grain like millet or rice for a complete meal.
Nutrition Facts
Calories |
1260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 20.7 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 3356 mg | 146% | |
| Total Carbohydrate | 100.0 g | 36% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 18.4 g | ||
| Protein | 85.5 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2228 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
