Beef Tripe Stew

Peruvian Beef Tripe Stew Recipe with Potatoes and Peas

Region / culture: Peru | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Beef Tripe Stew is a hearty and traditional dish that has been enjoyed in various cultures around the world for centuries. This recipe offers a comforting blend of tender tripe, aromatic vegetables, and rice, simmered to perfection in a savory broth. It's a dish that brings warmth and satisfaction to any meal, perfect for those who appreciate the depth of flavor and texture that tripe can bring to the table.

History

The history of Beef Tripe Stew is as rich and varied as the ingredients that go into it. Tripe, the stomach lining of a cow, has been a staple in many cuisines across the globe, from Europe to Asia and Africa. Each region has its own version of the stew, incorporating local spices, vegetables, and cooking techniques. This particular recipe draws inspiration from traditional methods, combining the simplicity of ingredients with the complexity of flavors that have been passed down through generations.

Ingredients

1 kg fresh tripe, well cleaned and parboiled in abundant water, seasoned with salt and bay leaf, cut into 5 cm long strips
0.5 cup of oil
1 large onion, sliced very thinly
1 large tomato, peeled, seeded, and chopped
1 tsp of dry oregano, or a fresh sprig if available
2 rounded tablespoons tomato paste
2 cups of rice
3 cups of boiling water or beef stock, tripe broth may also be used
0.5 cup of peas, or more to taste
white boiled potatoes, sliced into rounds

How to prepare

Parboil the tripe in a large amount of water. Season with a small amount of salt and a bay leaf. Drain and cut into thin strips, no longer than 5 cm.
Alternatively, the tripe can be cut into small squares, approximately 2 cm on each side.
Prepare a sauce by frying oil, onion, tomato, oregano, and tomato paste for about 5 minutes.
Then, add the tripe strips, 1 cup of broth or boiling water, and cook until tender and almost done. Make sure to keep an eye on the pot to prevent it from drying up.
Finally, add rice, cover with more boiling water, and simmer for an additional 15 minutes or until the rice is cooked.
Add peas, heat through, and remove from heat.
This stew can also be finished in the oven using a covered dish.
Always let it stand for a few minutes before serving.
The stew should be slightly moist, never dry, with a thin and runny sauce.
The usual accompaniment for this dish is boiled white potatoes.

Variations

There are numerous ways to vary this recipe to suit different tastes or make use of available ingredients. For a spicier version, add chili flakes or fresh chilies to the sauce. Vegetables like carrots, celery, or bell peppers can be included for extra flavor and nutrition. For a thicker sauce, a tablespoon of flour can be added to the vegetable sauté.

Cooking Tips & Tricks

When preparing Beef Tripe Stew, there are a few key tips to ensure the best results. First, thoroughly cleaning the tripe before cooking is crucial for removing any impurities. Parboiling the tripe with a bay leaf helps to tenderize it and infuse it with flavor. Slow cooking the tripe with the sauce allows it to absorb the rich flavors and become incredibly tender. Finally, adding the rice towards the end of cooking ensures it absorbs the broth without becoming mushy.

Serving Suggestions

Beef Tripe Stew is traditionally served with boiled white potatoes, as their mild flavor and starchy texture complement the rich and savory stew perfectly. A side of crusty bread can also be a great addition, ideal for soaking up the delicious sauce.

Cooking Techniques

The key to a successful Beef Tripe Stew lies in the slow cooking of the tripe, which can be achieved through simmering on the stove or braising in the oven. Both methods allow the tripe to become tender and the flavors to meld beautifully.

Ingredient Substitutions

If tripe is not available or preferred, other meats such as beef shank or oxtail can be used as substitutes. These cuts will still provide a rich flavor and gelatinous texture to the stew. For a vegetarian version, mushrooms can be a great alternative, offering a similar meaty texture.

Make Ahead Tips

Beef Tripe Stew tastes even better the next day, as the flavors have more time to develop. It can be made ahead and stored in the refrigerator for up to 3 days. Simply reheat on the stove or in the microwave before serving.

Presentation Ideas

Serve the stew in a deep, rustic bowl to highlight its hearty and comforting nature. Garnish with fresh parsley or oregano for a pop of color and freshness. A drizzle of olive oil just before serving can add a rich finish to the dish.

Pairing Recommendations

A robust red wine, such as a Malbec or Syrah, pairs wonderfully with the rich flavors of Beef Tripe Stew. For a non-alcoholic option, a sparkling water with lemon can provide a refreshing contrast to the savory dish.

Storage and Reheating Instructions

Leftover Beef Tripe Stew can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over medium heat, adding a little broth or water if necessary to prevent drying out. The stew can also be frozen for up to 2 months.

Nutrition Information

Calories per serving

A serving of Beef Tripe Stew contains approximately 350 calories, making it a hearty yet moderate option for a main meal. The balance of protein, fats, and carbohydrates provides a satisfying and nutritious dish.

Carbohydrates

This Beef Tripe Stew recipe is relatively low in carbohydrates, with the primary source coming from the rice. A serving of this stew contains approximately 45 grams of carbohydrates, making it a suitable option for those monitoring their carb intake. The inclusion of vegetables like tomatoes and peas also provides a good source of dietary fiber.

Fats

The fat content in Beef Tripe Stew primarily comes from the oil used in frying and the natural fats within the tripe. Each serving contains about 10 grams of fat, with a mix of saturated and unsaturated fats. Using a lighter oil, such as olive oil, can help reduce the saturated fat content.

Proteins

Beef Tripe Stew is an excellent source of protein, with each serving providing approximately 25 grams. Tripe is a lean meat, making this dish a great option for those looking to increase their protein intake without consuming a lot of fat.

Vitamins and minerals

This stew is rich in various vitamins and minerals, particularly B vitamins, iron, and zinc, which are abundant in tripe. The vegetables in the stew, such as tomatoes and peas, contribute additional nutrients, including vitamin C, potassium, and dietary fiber.

Alergens

This recipe is free from common allergens such as nuts, dairy, and gluten (provided the broth used is gluten-free). However, those with specific food sensitivities should always check individual ingredients for potential allergens.

Summary

Overall, Beef Tripe Stew is a nutritious and balanced dish, offering a good mix of protein, healthy fats, and essential vitamins and minerals. It's a comforting meal that can fit into various dietary preferences and restrictions.

Summary

Beef Tripe Stew is a traditional, nutritious, and flavorful dish that offers a unique and satisfying dining experience. With its rich history, versatile ingredients, and comforting qualities, it's a recipe that can be enjoyed in many forms and fits a variety of dietary needs. Whether you're a long-time fan of tripe or new to its unique texture and taste, this stew is sure to bring warmth and enjoyment to your table.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe. It was many years ago, when I was just a young girl living in the countryside. My mother had invited some friends over for dinner, and she asked me to help her prepare a special dish - Beef Tripe Stew.

I had never heard of beef tripe before, but my mother assured me that it was a delicious and hearty dish that her mother used to make. She handed me an old, worn recipe card that had been passed down through our family for generations. As I read through the ingredients and instructions, I couldn't help but feel a sense of excitement at the thought of trying something new and exotic.

The next day, my mother and I set out to gather all the necessary ingredients for the stew. We went to the local market, where we picked out a fresh batch of beef tripe, along with onions, carrots, celery, and a variety of herbs and spices. As we wandered the aisles, my mother told me stories of her own childhood and how she had learned to cook from her own mother.

Back at home, we set to work preparing the stew. I watched in awe as my mother expertly cleaned and sliced the beef tripe, carefully removing any excess fat or gristle. She then sautéed the onions, carrots, and celery in a large pot, adding the tripe and letting it simmer in a rich broth of beef stock and herbs.

As the stew bubbled away on the stove, filling the kitchen with the most enticing aroma, my mother taught me the importance of patience and attention to detail in cooking. She showed me how to taste and adjust the seasoning, to ensure that every bite would be bursting with flavor.

Finally, after several hours of simmering, the Beef Tripe Stew was ready. My mother ladled out steaming bowls for each of our guests, garnishing them with a sprinkle of fresh parsley. As we sat down to eat, I watched as their faces lit up with delight at the first taste of the stew. It was a moment I would never forget - the joy of sharing a delicious meal with loved ones, made even more special by the knowledge that I had helped to create it.

Since that day, Beef Tripe Stew has become a beloved family recipe, passed down from generation to generation. I have made it countless times for my own children and grandchildren, always taking care to follow the same steps and techniques that my mother taught me so long ago.

I am grateful for the rich culinary heritage that has been handed down to me, and for the memories of laughter and love that have been shared over a steaming bowl of Beef Tripe Stew. It is a dish that will always hold a special place in my heart, a reminder of the simple pleasures of good food and good company. And I hope that one day, my own grandchildren will carry on the tradition, creating their own memories and stories to pass down to future generations.