Skip to content
Ingredients (8-10 servings):
- 1.5 kg tripe precooked
- 1.5 kg turkey wings
- 3 medium onions
- 3-4 bay leafs
- 1 bulb of garlic
- 3 green chilli peppers
- 3 celery stalks
- 200 g tomato puree
- 1 tablespoon oregano
- 1 tablespoon sweet paprika
- 2 limes
- 1 kg of oyster mushrooms
- 1 medium red onion for garnishing
- a bunch of parsley or coriander leaves for garnishing
- salt and pepper to taste.
- Wash the tripe in 1-2 bowls of fresh water.
- Chop the onions. Or even if you just clean them, they will dissolve during the hours of boiling.
- Disjoint the turkey wings.
- Clean the garlic cloves.
- Add the tripe to a large cooking pot ( I used an open fire kettle because I cooked outside). Fill with enough water to cover it. Start cooking.
- Add the turkey pieces, onion, garlic and bay leaves.
- Grille the green chilli peppers, turning them a few times, until a bit charred on all their sides.
- Chop the grilled chilli peppers.
- Cut the celery stalks in smaller pieces to fit the pot and add to the soup.
- Season with the sweet and hot paprika.
- Add the tomato puree and season with the oregano and some extra paprika if needed.
- Slice roughly the mushrooms to have sort of a similar shape with the tripe.
- When the tripe and turkey have cooked for about 90 minutes, add the chopped mushrooms to the kettle with the soup and continue to cook until the mushrooms are cooked, about another 30 minutes.
- Slice thinly the red onions.
- Chop the parsley.
- Cut the remaining lime into wedges.
- When the soup is cooked, serve while hot in soup bowls garnished with some chopped parsley (coriander/cilantro if you like it, but I do not 🙂 ), some slices of red onion and a wedge of lime.
Ingredients (2-4 servings):
For pico de gallo (salsa mexicana, salsa fresca)
- 3-4 medium tomatoes
- 1 medium onion
- 1 green chili pepper (preferably the hotter kind like jalapeno)
- 1 bunch of cilantro leaves (since I didn’t have them I replaced them with parsley)
- about half of a lime’s juice
The rest of the fillings:
- a few roast leftover slices
- 200 g surimi sticks
- a green pepper
- a small chilli pepper
- 2-3 garlic cloves
- 150 g sour cream
- 150 g Mexican tomato salsa sauce
- a few teaspoons of sweet and hot paprika according to your tastes
- a medium lettuce
- a few slices of Mexican cheese (Mexican cheddar, etc) – optional
Pico de gallo:
- Chop coarsely the cilantro or parsley leaves. Slice thinly the chilli pepper.
- Dice into smaller cubes the tomatoes and onion.
- Mix the salsa ingredients, season with lime juice, salt and pepper to taste.
The rest of the fillings:
- Slice into shreds the remaining roast leftovers, I had some of the previous Sauerbraten veal roast.
- Fry slightly with a bit of olive oil the roast shreds, the green pepper slices, chopped garlic and some chilli pepper.
- Slice the surimi sticks into 1 cm pieces, then fry them slightly with a drip of olive oil.
- In a small bowl mix together the sour cream with some paprika, mix sweet and hot according to your taste ;).
- Heat a tablespoon of oil in the frying pan and fry 1-2 minute on only one side each tortilla.
- Lay on the still hot tortilla shreds of lettuce leaves.
- Then lay either some roast shreds either surimi slices. You can use other fish or seafood, but this is what I had at hand.
- Lay some tomato/salsa sauce, sour cream-paprika mix, fried peppers, fried garlic, fried garlic, cheese and plentiful of pico de gallo.
- Fold them carefully into halve. Serve on each large plate one roast – one surimi taco leaning on each other.