Ingredients
Scale
- 2 lbs beef honeycomb tripe, thoroughly cleaned
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 2 medium carrots, sliced into rounds
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 can (15 oz) crushed tomatoes
- 4 cups beef bone broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 2 dried bay leaves
- Salt and black pepper to taste
- 1/4 cup fresh Italian parsley, chopped
- 1 teaspoon red pepper flakes (optional)
Instructions
- Step 1: Clean Tripe – Scrub the tripe with coarse salt and vinegar, then rinse under cold running water multiple times.
- Step 2: Parboil Meat – Place tripe in a large pot of water, bring to a boil for 15 minutes, then drain and discard water.
- Step 3: Slice Tripe – Cut the parboiled tripe into bite-sized strips or squares about 1 inch wide.
- Step 4: Sauté Aromatics – Heat olive oil in a heavy-bottomed pot and cook onion, carrots, and celery until softened.
- Step 5: Season Base – Add minced garlic, tomato paste, and red pepper flakes, stirring for 2 minutes until fragrant.
- Step 6: Combine Ingredients – Add tripe strips, crushed tomatoes, beef broth, oregano, and bay leaves to the pot.
- Step 7: Slow Braise – Cover and simmer on low heat for 2.5 to 3 hours until the tripe is fork-tender.
- Step 8: Final Seasoning – Remove bay leaves, stir in fresh parsley, and adjust salt and pepper before serving.
Notes
Cleaning is the most important step; if the tripe is not ‘bleached’ white from the store, it may require more rigorous scrubbing and longer parboiling.
- Prep Time: 40 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean
- Diet: High-Protein
Nutrition
- Serving Size: 1.5 cups
- Calories: 245 kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 11g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0.1g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 165mg
Keywords: tripe, offal, organ meat, beef stomach, slow cooked, nutrient dense