Italian Tripe Stew


  • 1 and 1/2 lbs honey comb tripe, washed
  • 3 quarts water
  • 6 tbs olive oil
  • 2 large onions, chopped
  • 3 cloves garlic, pressed
  • 1 large stalk celery, minced
  • 3 large carrots, minced
  • 1 cup lightly packed fresh parsley
  • 1 large can Italian plum tomatoes
  • 1 (6 oz) can tomato paste
  • 3 tsp dry oregano
  • 1 (14 and 1/2 oz) beef broth
  • kosher salt and black pepper to taste
This method delivers melt in you mouth tripe in a rich tomato sauce flavored with aromatic vegetables.

  • Rinse tripe and place in a large stock pot and cover with water.
  • Cover and bring to a boil, the reduce heat to a simmer and simmer for 2 hours or until the tripe is tender.
  • Heat olive oil in a large saute pan using medium heat, then add the onions, garlic, celery and carrots.
  • Cook until the vegetables are soft and tender, but do not brown.
  • Stir in ¬†parsley and tomatoes and break up tomatoes with a potato masher.
  • Add the beef broth, tomato paste, oregano and season with salt and pepper.
  • Cook sauce using medium high heat, stirring frequently, and reduce sauce to about 4 cups. Set aside.
  • Drain cooked tripe and when cool enough to handle cut into slivers about 1/4 inch wide.
  • Mix tripe into sauce, taste for seasoning and adjust seasoning if desired.
  • Add the tripe stew to a 2 quart casserole dish and bake in a preheated 425 degree oven for about 40 minutes or until top is slightly crusty and browned.
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