Tripe Empanadas

Place the flour on your work surface in a mound, forming a well in the center. Add the room-temperature fat, water, whole egg, and brine into the well.

Combine all the ingredients, starting from the center and gradually incorporating the flour from the edges until you achieve a soft dough.

Knead the dough until smooth, roll it out very thin, and cut out circles of the desired size.

Boil the cleaned tripe in salted water with one white onion, carrot, parsley, and a bay leaf.

In a saucepan, heat the beef fat. Once hot, sauté the other white onion (finely chopped) along with the green onions (also chopped).

Add the peeled and seeded tomato (chopped) and the bell pepper (cut into strips).

Cover and cook over low heat.

Remove from heat and season with salt, pepper, sweet paprika, and cumin. Add the cooked tripe (cut into strips) and finally the chopped hard-boiled eggs.

Let the filling cool completely.

Fill the dough circles with the cooled filling, fold, and seal to form the empanadas.

Fry the empanadas in hot refined fat until golden brown.

Drain on paper towels to remove excess grease.