Uruguayan-Style Tripe Empanadas
A traditional Uruguayan dish featuring slow-cooked tripe wrapped in a crispy empanada crust. Serve with a side of chimichurri sauce for added flavor.
Ingredients
- ●1 pound Tripecleaned and cut into 1-inch pieces
- ●1 cup Medley of aromas (onions, garlic, bell peppers)chopped
- ●1 package Uruguayan empanada doughavailable at most Latin American markets
- ●to taste Salt
- ●to taste Black pepper
- ●2 tablespoons Olive oil
- ●1 cup Water
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large pot, combine the tripe, medley of aromas, salt, and black pepper. Add enough water to cover the tripe and bring to a boil.
- 3
Reduce the heat to low and simmer for 2 hours, or until the tripe is tender.
- 4
While the tripe is cooking, roll out the empanada dough to a thickness of about 1/8 inch.
- 5
Cut out circles of dough using a cookie cutter or the rim of a glass.
- 6
Place a tablespoon of the cooked tripe in the center of each dough circle.
- 7
Brush the edges of the dough with a little water and fold the dough in half to form a half-moon shape.
- 8
Press the edges together to seal the empanada and use a fork to crimp the edges.
- 9
Brush the tops of the empanadas with olive oil and bake for 20-25 minutes, or until golden brown.
- 10
Serve hot with a side of chimichurri sauce for added flavor.