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  Added: Feb 11, 2008  •  Visited (1827)  •  Print version Print this recipe (71)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Tripe Stew
What You Need:
  • 2½ pounds beef tripe, washed
  • 6 tablespoons olive oil
  • 8 cloves garlic, peeled and crushed
  • 2 cups peeled and diced yellow onion
  • 1½ cups cored, seeded, and diced green bell pepper
  • 3 cups Beef Stock or use canned
  • Two 14½-ounce cans whole tomatoes, pureed
  • 5 canned whole green chilies, Mexican style, pureed
  • ¼ cup chopped parsley
  • Salt and freshly ground black pepper to taste

  • How To Cook:
    1. In a 12-quart pot simmer tripe in ample water for 1½ hours. Drain and cool. Cut into strips 2 inches long and ½ inch wide.

    2. Heat a 6- to 8-quart pot, add oil, garlic, onion, and bell pepper, and saute until tender.

    3. Add Beef Stock, pureed tomatoes, chilies, and parsley. Simmer covered for 1½ hours. Uncover and simmer ½ hour more.

    4. Salt and pepper to taste. Add prepared tripe, cover, and simmer gently 1 hour more, stirring occasionally.

    5. Adjust salt and pepper if needed. The stew can be served immediately but it is best if refrigerated overnight and reheated.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Europe » Spain
    Main Ingredient » Meat & Poultry » Tripe
    Main Ingredient » Vegetables » Onion
    Main Ingredient » Vegetables » Peppers
    Dish » Stew



     




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