Steppe & Nomad (Kazakh, Kyrgyz, Turkmen)
Horse Meat, Tripe and Spinach Stew from Kazakhstan
Beef, horse meat and tripe come together in this Central Asian stew, fragrant with bay leaves and paprika and simmered on the stove.
1 hr 20 min · Serves 4 · Medium
4
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 60 min · 80 min total
- medium
- 1
Cut the horse meat into serving sized pieces sautee until brown. Halfway through frying, add chopped onion, liver, heart, and continue frying. When done, pour 2 cups broth into the pot. Add washed tripe, bay leaves,.
- 2
Spinach, salt, pepper, paprika, dill, and cumin. Bring to a boil, then lower heat and cover. Let simmer for 1 hour. Stew should be thick.
- 3
Remove bay leaves and serve over fresh kale.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
