Tripe Recipe
Recipe information
Make Tripe in just 3h 30m. an old world favorite - tender and flavorful
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Ingredients
Tripe and Broth
Aromatics & Vegetables
Seasoning & Finish
Accompaniments (optional)
Preparation & Cleaning
1. Rinse and Trim
Rinse the tripe thoroughly under cold running water. Trim any thick or discolored edges and cut into 1-inch wide strips. If the tripe still has a strong odor, soak in a bowl of cold water with 1 tablespoon vinegar for 30 minutes, then rinse again.
2. Blanch
Place the cut tripe in a large pot and cover with cold water. Bring to a rapid simmer over high heat and blanch for 10 minutes. Drain and discard blanching water; this removes impurities and mellows flavor.
Braising
3. Sauté aromatics
In the same large pot, heat 2 tablespoons olive oil over medium heat. Add the halved onion (cut side down), carrots, celery and smashed garlic. Cook, stirring occasionally, until the onion begins to caramelize and vegetables soften, about 6–8 minutes.
4. Deglaze
Pour in 1 cup white wine or dry sherry to deglaze the pot, scraping up browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes.
5. Add tripe and liquids
Return the blanched tripe to the pot. Add 6 cups stock and 2 cups water (or enough to cover the tripe by at least 1 inch). Add bay leaves, whole peppercorns, parsley stems, 1 teaspoon kosher salt, smoked paprika, dried oregano and red pepper flakes (if using). Stir to combine.
6. Simmer gently
Bring the pot to a gentle simmer over medium-low heat. Cover partially with a lid and simmer very gently until tripe is tender when pierced with a fork, 2 to 3 hours. Check every 30 minutes and skim any foam or fat from the surface. Add more water or stock as needed to keep the tripe submerged.
7. Check seasoning and texture
After about 2 hours start testing pieces for tenderness. When the tripe is tender but still slightly chewy (not mushy), remove from heat. Taste the broth and add remaining 1 teaspoon kosher salt if needed.
Finish & Serve
8. Reduce and concentrate (optional)
If the broth is thin, remove the tripe with a slotted spoon and strain the broth through a fine mesh sieve. Return strained broth to the pot and simmer uncovered over medium heat until slightly reduced, 8–12 minutes.
9. Add acidity and herbs
Stir in 1 tablespoon fresh lemon juice and 2 tablespoons minced flat-leaf parsley. Adjust salt, smoked paprika, and red pepper flakes to taste.
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