Tripe | FoodieAtlas

Ingredients

1 kg tripe (beef stomach), cleaned and cut into strips
2 tablespoons vegetable oil
1 large onion, chopped
3 garlic cloves, minced
1 bell pepper, chopped
2 tomatoes, chopped
2 carrots, sliced
2 potatoes, peeled and cubed
1 cup beef or vegetable stock
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper to taste
Fresh parsley or cilantro, chopped (for garnish)

Instructions

Prepare the Tripe

Rinse the tripe thoroughly under cold water. Blanch in boiling water for 10 minutes, then drain and set aside.

Cook the Tripe

Heat the vegetable oil in a large pot over medium heat. Add the tripe and brown slightly, stirring occasionally.

Sauté Onions and Garlic

Add the chopped onion and minced garlic to the pot. Sauté until the onions are soft and translucent.

Add Vegetables

Stir in the bell pepper, tomatoes, carrots, and potatoes. Cook for a few minutes until the vegetables start to soften.

Combine Ingredients

Pour in the beef or vegetable stock. Add paprika, cumin, thyme, rosemary, and bay leaf. Season with salt and pepper.

Simmer

Stir everything to combine. Reduce heat to low, cover, and let simmer for 1.5 to 2 hours, or until the tripe and vegetables are tender. Stir occasionally and adjust seasoning if necessary.

Garnish and Serve

Remove the bay leaf. Garnish with fresh parsley or cilantro before serving.