Beef tripe stew. A recipe from the Dominican Republic with a couple of twists.
It is a given, beef tripe is either an acquired taste (I myself didn’t eat it until I was 22) or is like Marmite. You either love it or hate it. Used extensively in Eastern Europe, mainly in sour soups, sometimes in stews it’s low in fat and good for you.
It’s also tasty, if you can get away from the thought that it is in fact a cow’s stomach lining. Then I found that beef tripe (and pork) it’s also used in the West Indies.
So after a touch of research, I decided to modify a touch a recipe for beef tripe stew from the Dominican Republic to my taste and ingredients available. Here it is.
- 300g beef tripe prepared
- 1 carrot
- 1 potato
- 2-3 spring onions
- 2 cloves of garlic
- 1/2 roasted or raw red pepper
- 1/2 large tomato
- 1 chili
- 100g tomato passata
- 1/2 lime
- 50ml olive oil
- thyme and bay leaf
- hot sauce or chili flakes
You can easily find beef tripe these days already prepared and boiled at the butchers or even in the supermarket. (Morrisons UK) It’s 80% boiled as well so it doesn’t require a lot of cooking, 10-15 minutes max.
Heat the oil in a pan and lightly sweat the chopped onions and garlic for a few minutes.
Add the rest of the vegetables, tomato passata, thyme and bay leaf, season with salt and pepper to taste. Cover with water, about one glass.
Add some chili flakes or dried chilies (chipotle chilies work well here for a nice depth of flavor) or a teaspoon of hot sauce. Simmer on low heat for about 20 minutes then put the cut tripe (1cm stripes) and boil gently for a further 10 minutes or until the potatoes start to break and thicken the sauce.
Season once more if needed and squeeze some lime juice for freshness. I didn’t have any fresh coriander but should you have some add a generous amount to the stew at the end.