Beef Tripe and Beans

4 from 2 votes

A soul-food specialty, savory beef tripe is a testament to our grandmothers' resourcefulness. The mild flavor accentuates and absorbs the flavorful spices you stew it in. Then low and slow turns this economical meat into a hearty and tender dish.

Prep Time 30

Cook Time 1 40

Total Time 2 10

Servings

Calories 345kcal

Author Imma

Ingredients

2 pounds cow tripe
4 cups water, for precooking tripe
1 tablespoon salt
¼ cup vegetable oil, you can use less
1 large onion, chopped
4 cloves garlic, crushed
1 teaspoon fresh thyme, chopped
½ cup green sweet pepper, chopped
1 stalk celery, chopped
2 plump tomatoes, chopped
¼ cup white wine
1 bay leaf
1 teaspoon curry powder
1 teaspoon beef bouillon
1 scotch bonnet pepper
1 cup beef stock
1 cup water
Salt and pepper, to taste
1 15-ounce can butter beans, or white kidney beans
1 medium carrot, peeled and sliced
Italian parsley, chopped for garnish

Instructions

Wash both sides of the tripe vigorously under cold running water.
Place the tripe in a pot, add a tablespoon of salt and cover with water. Bring the water to a rolling boil and cook for 10 minutes.
Remove the tripe from the water and wash it under cold water again. Cut the tripe into bite-sized pieces. Set aside.
Heat the oil over medium-high heat in a large, heavy pot or Dutch oven. Add onion, garlic, and thyme. Sautee for 2-3 minutes until the onion is softened.
Next, add green pepper, celery, tomatoes, and wine, and cook until the wine reduces to half.
Add the beef tripe, bay leaf, beef bouillon, scotch bonnet, beef stock, black pepper, and salt. Mix to combine, bring to a boil, cover the pot, and simmer for about 30-35 minutes if using precooked tripe and an hour or more if using raw tripe.
About 10-15 minutes before the end of cooking, add the beans and carrots and continue cooking till the vegetables are soft.
Serve hot, topped with chopped parsley as a garnish.

Notes

Organ meat tends to be chewy. So if your tripe is still tough, simmer it longer because it gets softer when you cook it low and slow. Alternatively, you could use a pressure cooker.
Tripe comes in green (straight from the cow), clean, and bleached. I prefer the clean tripe because the green still has the cow's last meal and is more work, and the bleached tastes terrible if you don't get all the chlorine out.
I don't like using bleach on food. Hydrogen peroxide is milder on the tripe and your hands if you want extra disinfecting.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition