Thick tripe

Thick tripe is a traditional sausage from the southern region of Brazil, especially in Rio Grande do Sul. It is a mixture of condiments, vegetables, rice, tomatoes and different meats, which can be of pork, beef or poultry origin.

It is originally embedded in straight beef casing, but can be embedded in different casings. It can be baked in the oven, on the barbecue, in an air fryer or smoked. It is a complete and balanced food as it contains animal proteins, various legumes and vegetables.

250g minced chicken meat;
250g minced beef;
2 chopped potatoes;
2 chopped tomatoes, seedless;
1 cups of cooked rice;
1 cup of frozen peas;
28g salt;
2g black pepper;
1 chopped carrot;
1 chopped onion;
4 crushed garlic cloves;
3 whole eggs;
parsley and chive;
3g curing salt 1 (6.25% of nitrite and 93.75% of salt) – optional;
3g antioxidant (with erythorbate).

Straight beef tripe, turned over, with the fat veins inside.

Bake in the oven, barbecue, smoker or air fryer for 40 minutes to 1 hour, at medium temperature.