Stewed Beef Tripe

To get fresh tripe, you would most likely have to go to the butchers selling fresh beef in the Central market.  What you get in the meat section in the supermarkets is sliced in regular two inch thick slabs after the tripe has been frozen. It's clean enough but you would need to cut away the fat. Prepare the tripe the day before, or early in the day when you expect to serve it, by bringing to the boil in water with a piece of squashed ginger. When it is boiling, pour off the water. Add more water and bring to the boil again. Cover and allow it to cool completely. When it is cold, it is easy to cut away the fat. If you are able to get fresh tripe, then boil it in the same way, two or three times, wash with lime juice and cool to cut away the fat.

Beef tripe, 3-4 lbs, boiled and cleaned as above, sliced in 2 inch strips
Cooking oil, one third cup
Brown sugar, two tablespoons
Ginger, thick thumb sized piece, chopped finely
Garlic, three cloves, chopped
Pimentoes, three, chopped
Hot pepper, piece without seeds
Soy sauce, two tablespoons
Beer, one bottle
Tonmato paste, three tablespoons
Onion, large, sliced
Salt, half teapoon or to taste

Heat oil in deep pot or pressure cooker at medium to high heat. Add sugar. When the sugar is bubbling slightly, add tripe and stir. Cook, turning often to brown, about 10 minutes. Add ginger, garlic, peppers, soy sauce. Keep stirring. When liquid is drying down, add the beer and another cup of water. When it is bubbling, cover and cook under pressure (medium to high heat) for about 15 minutes. If you do not have a pressure cooker, cover tightly and cook at medium to low heat until the tripe is tender. If in a pressure cooker, allow it to cool enough to open the pot.

Add salt, tomato paste, onion and return to low heat. Continue to cook covered until the sauce is thickened but not dried out.

Here is the tripe on a bed of basmati rice.

Comments

  1. Pre-boiling and washing with lime juice is key! I wish I knew this before I made my ala skunk soup.

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  2. I like the addition of beer .........I normally use red wine and water, as it needs lots of liquid for long cooking.....another key ingredient is star anice,...it helps to take away the 'gutsy' smell.

    Samantha! what's ala skunk soup???

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  3. Sue made beef tripe soup that smelt like skunk and tasted like tyres!

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  4. I think I would like the star anise in this. It's very fragrant and refreshing in meats that tend to be "rank". It goes well with a lot of ginger too. I was pleased with the colour - brown sugar doesn't need to "burn" but continues to brown throughout the cooking time. The tomato paste helped as well.

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  5. Pale tripe just looks ghastly sometimes. Brown sugar is like a good spray-on tan.

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