The Secrets of Argentinian Cuisine: Chickpea and Tripe Stew

A Tucumán family’s recipe for a traditional dish eaten both at home and in restaurants

A Tucumán recipe, passed down from grandmother to granddaughter

Alicia and Samantha are grandmother and granddaughter, born and bred in Villa Quinteros in the beautiful province of Tucumán. Here, they demonstrate how to make a tripe stew. Alicia takes care of the house and cooks, and explains that she was never formally taught to cook. 

Mercado (2021-01-11/2021-01-13) by Ivan SlodkyGustar

Alicia doesn’t use pounds and ounces in her recipes; she measures by sight, adding a pinch here, a dash there. Samantha shares her grandmother’s love of cooking and is like a sponge, soaking up her grandmother’s wisdom. 

Fritando (2021-01-25/2021-02-01) by Humberto MartinezGustar

Ingredients and seasonings

According to Alicia, the secret to the flavor of a good chickpea and tripe stew (part of the stomach of the cow or pig) is in the combination of spices that are traditionally used in northeastern Argentina. 

Verduras. (2021-02-18/2021-02-25) by Humberto MartinezGustar

Cebolla (2021-01-25/2021-02-01) by Humberto MartinezGustar

Tamal (2021-01-11/2021-01-14) by Humberto MartinezGustar

Paprika: king of the spice rack

Paprika is an essential ingredient in Argentinian recipes such as stews and sausages. The spice is traditionally used in northern Argentina, where the peppers used for paprika are grown, dried, and ground.

Carne (2021-01-25/2021-02-01) by Humberto MartinezGustar

Tamal (2021-01-11/2021-01-14) by Humberto MartinezGustar

A dash of ground chili …

Ground chili is made from chili peppers that have been dried and ground. It has the intense, spicy flavor of chili peppers, which is the perfect seasoning for meat, stews, and soups. 

… and a pinch of cumin

Cumin is an aromatic spice that, even when used sparingly, is extremely flavorsome with a slightly bitter, spicy taste. It is the preferred seasoning in several Argentinian provinces for meat fillings in the pies known as empanadas.

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Credits: Story

Video: CONTAR, public platform for audiovisual content, Argentinian Secretariat for Media and Public Communication, Diego Marinelli  

Credits: All media
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