Beef Mountain Tripe Recipe

Clean and parboil tripe

Rinse the tripe thoroughly under cold running water. In a large pot, bring enough water to a rolling boil to cover the tripe. Add 1 tablespoon of vinegar (optional) and a pinch of salt. Add the tripe and parboil for 10 minutes. Drain, rinse under cold water, then slice into 1–1.5 inch pieces if not already cut.

Trim and season beef

Pat the beef chuck pieces dry with paper towels and season lightly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Heat a large heavy-bottomed Dutch oven or wide pot over medium-high heat. Add 2 tablespoons of oil. Working in batches to avoid overcrowding, brown the beef cubes on all sides (about 4–5 minutes per batch). Remove browned beef to a bowl and set aside.

Add the remaining 1 tablespoon oil and 1 tablespoon butter to the pot. Add the chopped onion, carrots and celery. Sauté over medium heat until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Stir in the tomato paste and cook 1–2 minutes to remove raw tomato taste.

Pour in the white wine (if using) to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by half (2–3 minutes).

Return the browned beef to the pot along with the prepared tripe. Add the crushed tomatoes, beef or chicken stock, bay leaves, smoked paprika, dried oregano, crushed red pepper flakes, remaining 1 teaspoon kosher salt and remaining 1/2 teaspoon black pepper. Stir to combine.

Bring the stew to a gentle simmer, then reduce heat to low. Cover partially (lid tilted) and simmer gently for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the tripe is soft and yielding. If liquid reduces too much, add up to 250 ml more stock or water to keep a saucy consistency.

About 30 minutes before the end of cooking, add the diced potatoes to the pot so they cook through but do not disintegrate. Adjust salt and pepper to taste.

When the beef and tripe are tender and potatoes are cooked, remove and discard the bay leaves. Stir in the chopped parsley and lemon juice, then taste and adjust seasoning (salt, pepper, or red pepper flakes) as needed.

Ladle the Beef Mountain Tripe into bowls. Garnish with sliced scallions and an additional drizzle of olive oil if desired. Serve hot with crusty bread or steamed rice and hot sauce on the side.