Tripe, a peculiar ingredient, becomes a rich and filling dinner with this hearty stew with tomatoes and herbs. It’s a hearty and homey recipe. Rich and cozy, this stew is enhanced by the addition of tomatoes and aromatic herbs.
Filling Tripe Stew with Herbs and Tomatoes
A flavorful and aromatic stew prepared with tripe, tomatoes, and an assortment of herbs, creating a hearty and wholesome dish packed with savory goodness.
Equipment
- large skillet
- wooden spoon
- cutting boaard aand knife
Ingredients
- beef tripe, cleaned and cut into bite-sized pieces
- olive oil
- gaarlic
- carrot
- celery stalks
- olive oil
- onion
- tomatoes
- salt and black pepper
- parsley
- paprika
Instructions
- Rinse the beef tripe thoroughly under cold water and cut it into bite-sized pieces. If the tripe hasn't been precooked, blanch it in boiling water for 10 minutes, then drain and rinse again.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and minced garlic, sautéing until translucent.
- Add diced carrots and celery to the pot. Cook for 5 minutes until the vegetables begin to soften. Stir in diced tomatoes, bay leaves, dried thyme, and paprika.
- Add the prepared tripe to the pot. Pour in beef or vegetable broth, ensuring the tripe is fully submerged. Bring the mixture to a boil, then reduce heat to low and let it simmer, covered, for 1.5 to 2 hours until the tripe is tender.
- Season the stew with salt and pepper to taste. Remove bay leaves. Ladle the tripe stew into serving bowls. Garnish with chopped parsley. Serve hot with crusty bread or mashed potatoes, if desired..
Video
Notes
- Tripe can be found precooked or uncooked; adjust cooking times accordingly.
- For added depth of flavor, consider adding a splash of red wine while simmering the stew.
- This stew tends to develop richer flavors when reheated, making it a great option for leftovers.
Nutrition
Serving: 800g
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