This Romesco is intended to represent romesco recipes not based on fish, although today the Romesco is dedicated mainly to fish.
Ingredients for 6 people:
• 2 fried dried ancho peppers (see the section How to fry dried ancho peppers for Romesco recipes).
• 6 garlic cloves, peeled.
• 1 small peri-peri chillies (expendable).
• 1 sprig parsley, finely chopped (if you have it).
• 2 thin slices of bread from a 250 g loaf.
• 10 almonds and 10 hazelnuts. Better if they are roasted, not raw, fried or salty. They must be peeled one by one from the fine dark skin that covers them (blanched).
• 1 glass of white wine.
• 100 g of fresh grated tomato.
• 250 g of onion, very chopped or even striped.
• 200 g of Serrano ham in dices.
• 1 kg of clean and sliced beef tripe (it may be necessary to chop a bit more a piece that is too large).
• 200 g of cooked beans (from a glass jar, well washed).
• 90 ml of extra virgin olive oil.
Preparation.
Preparation of the romesco base mix:
• We start by frying the slices of bread on both sides in a pan until golden brown, taking care not to burn them and letting them cool on absorbent kitchen paper.
• We prepare the small peri-peri chilli by cutting its upper part and emptying it of seeds.
• Add in the mixer the tomato, garlic cloves, parsley, the chilli, the almonds and hazelnuts, fried bread slices, wine, and mix well. The wine serves mainly to dilute the mince so that the mixer can work, so the right amount of wine is added to achieve it. Since this recipe uses striped tomato, it could be that the necessary amount of wine to add is minimal.
• Now add the fried dried ancho peppers and reduce everything to a fine paste with the mixer.
Preparation of the dish:
• We will start by cooking the tripe in the pressure cooker basket, with the valve in the maximum pressure position and for 35 minutes from when steam starts to come out, letting the steam finish coming out on its own after turning off the heat at the end cooking. To do this, we will cover the tripe with 2 l of mineral water, a bay leaf and a little salt. We reserve the cooked tripe and 1 l of the cooking water.
• In this recipe we are going to use a 32 cm diameter low nonstick casserole, although others can be used. We pour in it 90 ml of extra virgin olive oil.
• Sauté the onion for 10-15 minutes over low heat until well cooked.
• Pour the Romesco base mix and fry it for about two minutes over medium heat and stirring constantly with a wooden spoon, in order to avoid sticking.
• Add the ham dices and fry them for a minute in the bite.
• Add the cooked tripe and chickpeas and just cover them with the reserved cooking water. We adjust the salt and add a little pepper.
• Bring it to a boil and count for approximately 15 minutes over medium heat, stirring from time to time, while the stew thickens.
Variations and tips.
• The Serrano ham cubes can be substituted (or combined) with chorizo dices.
