Ingredients:

  • 1 lb honeycomb tripe, cleaned and cut into bite-sized pieces
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 bell pepper, diced
  • 4 cups beef or vegetable broth
  • 1 can diced tomatoes (14 oz)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions:

  1. Rinse honeycomb tripe under cold water, removing any residual odor. Cut into bite-sized pieces.
  2. In the Dutch oven, heat olive oil over medium heat. Add onions and garlic; sauté until translucent (about 3-4 minutes).
  3. Stir in carrots, celery, and bell pepper. Cook until slightly softened (about 5 minutes).
  4. Add the cleaned tripe to the pot. Stir to combine with the vegetables, cooking for about 5 minutes.
  5. Pour in broth, diced tomatoes, and tomato paste. Season with thyme, paprika, salt, and pepper.
  6. Bring the stew to a boil, then reduce heat to low. Cover and simmer for about 2 hours, or until tripe is tender.
  7. Taste the stew and adjust seasoning, if necessary.
  8. Ladle the stew into bowls and enjoy warm.