Pumpkin stuffed with tripe
6 servings
90 minutes
Corn here is on par with white canned beans - you will need 340 grams of both. The basis of this dish is Argentine carbonada.
1
Carefully cut the top off a small pumpkin (about two kilograms) and scoop out all the insides with a spoon, leaving a 2 cm thick wall of flesh. The seeds and surrounding fringe are not needed, but the flesh pieces will be useful. Throw 2 sprigs of rosemary inside the pumpkin, drizzle with olive oil (also on the inside of the top), salt (also the top), and place on a baking sheet (the top separately). Bake in a preheated oven at 180 degrees for 35-40 minutes, until soft.
- Pumpkin: 1 piece
- Rosemary: 3 stems
- Extra virgin olive oil: 1 tablespoon
- Salt: to taste
2
For the filling, chop the remaining pumpkin flesh. The tripe (which should be boiled for 4 hours with bay leaves, black peppercorns, and salt) is cut into long strips, the onion into half rings, and the sweet pepper into small cubes.
- Pumpkin: 1 piece
- Scar: 400 g
- Onion: 250 g
- Sweet pepper: 60 g
3
Heat vegetable oil in a large pot, add onion and pepper. Sauté for 5 minutes, add a sprig of rosemary, then add pumpkin pieces, and after 2 minutes, add the tripe. Pour in a can of corn and add hot water to almost cover the contents. Cook covered, stirring occasionally, for 40 minutes: the pumpkin should nearly dissolve. Then remove the lid and cook for another 30 minutes to evaporate excess moisture and thicken the sauce. Finally, add beans and chopped basil. Season with salt and pepper.
- Vegetable oil: 4 tablespoons
- Onion: 250 g
- Sweet pepper: 60 g
- Rosemary: 3 stems
- Pumpkin: 1 piece
- Scar: 400 g
- Canned corn: 340 g
- Canned white beans: 340 g
- Green basil: 20 g
- Salt: to taste
- Ground black pepper: to taste
4
Place everything in the baked pumpkin and serve on the table. The filling should be arranged on the plates along with the pumpkin flesh, scraping it out with a spoon.
- Pumpkin: 1 piece