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Traditional beef tripe stew served with fresh bread
Rich and hearty tripe stew

Old-Fashioned Beef Tripe Stew

Author: Flavelo
Recipes Main Courses
Tripe is a prime example of nose-to-tail eating. This part of the beef stomach is rich in collagen, which transforms into gelatin during long cooking. This gives the sauce its signature thick, sticky texture that coats the spoon—the mark of a true stew versus a thin soup.
🕒 Prep Time 45 mins
🍳 Cook Time 2 hrs 30 mins
⌛ Total Time 3 hrs 15 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot (for parboiling)
  • Heavy-bottomed Dutch oven (for the stew)
  • Sharp knife

Instructions

1 ✓

Even if bought 'cleaned', wash the tripe thoroughly in cold water multiple times. Boil in water to cover for 30 minutes, then drain and rinse again.

Tip: This removes any lingering off-flavors. Adding a splash of vinegar to the water helps.
2 ✓

Cut the tripe into finger-width strips. Dice the onions finely, slice the carrots and parsnip, and dice the tomato and pepper.

Tip: Finely diced onions will melt into the sauce, thickening it naturally.
3 ✓

Sauté the onions in the fat until translucent, then add crushed garlic and caraway. Remove from heat and stir in the paprika.

Tip: We remove it from heat because paprika burns quickly due to its sugar content, turning bitter.
4 ✓

Add the tripe strips, diced pepper, and tomato. Stir to coat, then pour in enough broth to just cover. Season with salt, pepper, and add bay leaves.

Tip: Start with less liquid and replenish as needed to ensure a thick, stew-like consistency.
5 ✓

Cover and simmer on low heat for about 1.5 hours. Then add the carrots and parsnip.

Tip: Adding vegetables too early would turn them to mush before the tripe is tender.
6 ✓

When the tripe is almost tender (taste it!), pour in the red wine. Cook uncovered for another 20-30 minutes until the sauce thickens and the meat is buttery soft.

Tip: The acidity of the wine rounds out the fatty flavors.

Recipe FAQ

Why does it smell while cooking?
Tripe has a distinct scent. Parboiling with vinegar water minimizes this. If it's very strong, change the parboiling water twice.
The tripe isn't getting tender.
Be patient. Tripe from older cattle can take 3-4 hours. Add acidic ingredients (wine, tomato) only at the end, as they can slow down tenderization.

Ingredients

  • 2 lbs Beef Tripe (cleaned, parboiled)
  • 2 large Onions
  • 4 cloves Garlic
  • 1 tbsp Sweet Paprika
  • 1 tsp Hot Paprika (optional)
  • 1 tsp Ground Caraway Seeds
  • 2 whole Bay Leaves
  • 2 medium Carrots
  • 1 medium Parsnip or Parsley Root
  • 2/3 cup Dry Red Wine
  • 1 tsp Salt
  • 1 pinch Freshly Ground Black Pepper
  • 3 tbsp Lard or Vegetable Oil
  • 6 cups Beef Broth or Water
  • 1 medium Tomato (peeled)
  • 1 medium Yellow Wax Pepper or Bell Pepper