For those who are willing to try new foods, this Classic Tripe Stew is a filling and tasty dish made with soft tripe that is stewed with aromatic spices and veggies.
Classic Tripe Stew
A savory stew highlighting tender tripe cooked with a blend of spices and vegetables, offering a unique and delicious dining experience.
Equipment
- Large pot or Dutch oven
- mixing bowl
- wooden spoon
- cutting board and knife
- serving bowl
Ingredients
- tripe
- vegetable oil
- vegetables
- salt and pepper
- herbs and spices
Instructions
- Ensure the tripe is thoroughly cleaned and trimmed of excess fat. Cut it into bite-sized pieces.
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the tripe pieces and sauté until they start to brown, about 5-7 minutes. Remove the tripe from the pot and set it aside.
- In the same pot, add chopped onion and minced garlic. Sauté until the onions become translucent. Add diced carrots, diced celery, and cubed potatoes. Cook for a few minutes until the vegetables begin to soften.
- Return the browned tripe to the pot. Add diced tomatoes, beef or vegetable broth, dried thyme, paprika, bay leaf, salt, and pepper. Stir well to combine.
- Bring the stew to a boil, then reduce the heat to low. Cover and simmer for about 2 hours or until the tripe is tender. Stir occasionally.
- Once the tripe is tender, remove the bay leaf. Ladle the tripe stew into serving bowls. Garnish with chopped fresh parsley. Serve hot with cooked rice or crusty bread, if desired.
Video
Notes
- Some prefer to pre-boil tripe in water with vinegar or lemon juice to further clean and soften it before using it in the stew.
- Adjust the seasoning and spices according to your taste preferences.
- Allow the stew to cool slightly before serving as it tends to thicken upon cooling.
Nutrition
Serving: 600g
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