1. Rinse the tripe under cold water. Cut the tripe into pieces 1 inch (2.5 cm) wide and 4 inches (10 cm) long. Place in a large deep pot and add 8 cups (2 L) water and 1 tsp (5 mL) salt. Bring to a boil over high heat. Cover, reduce heat and simmer for 2½ hours until the tripe is tender and just slightly chewy. Drain, discarding the cooking liquid. 2. Meanwhile, heat oil over medium heat in a large saucepan. Add the chorizo and cook, stirring, until the sausage browns lightly. Add onion, red pepper, celery and garlic; cook, stirring, for about 4 to 5 minutes or until the onion is soft but not brown. Add saffron and wine. Simmer until reduced by half. Add the tomatoes and beef stock. Remove from the heat; set aside. 3. Stir tripe into the sauce. Bring to a simmer; recue heat and simmer for 1 hour, adding water if the sauce becomes too thick, or until tripe is very tender. Season with ½ tsp (2 mL) salt and pepper, or to taste. Serve sprinkled with parsley and with bread for dipping into the sauce.

Beef Honeycomb Tripe Braised with Chorizo and Saffron

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Honeycomb Tripe