Tripe (trippa in Italian) is a popular dish in many parts of Europe and Mexico. Tripe is the edible stomach lining of ruminant animals. The most popular is beef tripe. It is high in protein, rich in vitamins and minerals, and low in carbohydrates. Many cultures value tripe as a comfort food.
I admit there is a psychological barrier many people have towards eating tripe or other organ meats. Tripe has a chewy texture and a distinctive flavor. Believe me, tripe is delicious if properly seasoned and cooked in a flavorful stew or soup. Blanching or parboiling tripe makes the dish milder and it takes on the flavor of the seasonings. I find myself craving it when the weather starts getting cold.
Tripe and Potato Stew
Difficulty Rating: Moderate
Makes 4 servings.
Ingredients:
2 pounds beef tripe, cleaned and washed
1 handful of flat-leaf parsley
4 bay leaves
8 whole black peppercorns
3 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1 can (28-ounces) peeled tomatoes
1 pack (13-ounces) crushed tomatoes (about 1 1/2 cups)
2 pounds russet potatoes, peeled and cut into 1-inch cubes
1/2 cup white wine
1/2 cup water
2 tablespoons minced parsley
1 tablespoon dried oregano leaves
2 teaspoons salt
1 to 2 teaspoons sugar
Black pepper
Directions:
Cut the tripe into ½-inch by 1-inch wide strips.
Place the tripe, parsley, 2 bay leaves, and peppercorns in a large stockpot; cover with water and bring to a boil. Cover with a lid and simmer on low heat for 1 hour, until tripe is tender when pierced with a fork. Drain tripe, discard the seasonings, and set aside.
Heat oil in a Dutch oven, add onions and cook on medium-high heat for 4 minutes. Stir in garlic and cook 1 minute longer.
Add tomatoes and simmer on low heat for 25 minutes.
Add the tripe, potatoes, wine, water, parsley, salt, sugar, and remaining bay leaves. Season with black pepper. Cover and simmer on low heat for 2½ to 3 hours, stirring occasionally, until potatoes are tender when pierced with a fork. Add additional water during cooking if stew is too thick.
