How To Cook Stewed Chicken Tripe With Vegetables And Corn - Recipe

Author: Joe Fowler Time for reading: ~1 minutes Last Updated: August 08, 2022

How To Cook Stewed Chicken Tripe With Vegetables And Corn - Recipe

Learn how to cook "Stewed chicken tripe with vegetables and corn". Delicious recipe.

Required products :

300-400 grams of chicken offal (mixture of heart, mills and livers)
150-200 grams of green beans
100-150 grams of frozen or canned corn
100 grams of frozen peas or canned
1 onion
1 carrot
1-2 stalks of celery
200 grams of canned tomatoes in their own sauce or 2-3 fresh
salt and pepper, other spices suitable for the dish to taste and choice
3 tablespoons oil

Method of preparation :

Boil the millet and heart until ready in pre-salted water over low heat (about 30 minutes).

Wash the livers, drain the liquid well (use a colander for this purpose), cut them into pieces.

Finely chop the onion and celery, and the carrot - as you wish.

Heat the oil in a thick-bottomed pan and sauté the vegetables in it for about 7-8 minutes, during which do not forget to stir.

Take the already cooked hearts and watermelons out of the water and cut them.

Increase the temperature of the hob on which you have placed the pan with the vegetable stuffing, which you collect at one end of the dish. Then pour the liver into it.

After a minute, mix together with onions, carrots and celery, let everything cook for another 1 minute.

Add the green beans to the pan, as well as the other offal, season and mix the products.

Once the mixture starts to fry, close it with a lid, reduce the heat and stew for 5 minutes.

Add the corn, mashed canned tomatoes (if you use fresh, grate them first).

After 4-6 minutes the dish will be ready.

Close it with a lid, wait 5 minutes and then serve.

Enjoy your meal!

How To Cook Stewed Chicken Tripe With Vegetables And Corn - Recipe

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