Parma Ham & Beef Tripe 'Hummus'

Introduction & Inspiration

It can be really helpful to have a quick hummus recipe on hand for company or to add to a meal.

Try it as a dip with Parma Ham Crisps or Liver Crisps, as a sauce on burgers, or with grilled kebabs, the options are endless.

I hope you will enjoy it!

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Serving Size

1 x Medium Sized Bowl

Main Ingredients

125g Pressure Cooked Beef Tripe

40ml Warm Water

Salt To Taste

18ml Tallow - melted

20g Crispy Parma Ham

Decoration (Optional) :

Sprinkle some Crispy Parma Ham on top

3 x Redcurrants

Recipe Instructions

In a blender, add all the ingredients with the exception of the tallow.

Blend on high for 10-20 seconds until the ingredients are combined.

Pour the blender contents into a serving dish.

Add the melted tallow slowly to the serving dish and stir in (save a few drops for the top as decoration).

Taste the mixture and add salt to taste (optional).

Use a fork to make a swirly pattern on top of the 'hummus'.

Decorate the top of the 'hummus' with some crushed up cooked Parma Ham and redcurrants (optional)

Tips

Add a little extra water if you prefer a more free flowing 'hummus'.

Keep the hummus refrigerated in an airtight container.

This hummus is great served with Parma Ham crisps.

Try and use white sea salt or rock salt that contains no anticaking agents or other additives.

Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary (Home - Nutriintervention).

Video

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