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Recipes
Beef Honeycomb Tripe Braised with Chorizo and Saffron

Braising/Simmering/Pot Roasting

Beef Honeycomb Tripe Braised with Chorizo and Saffron

20 min prep

225 min cooking

Serves 4

Difficulty 2/5

Tripe is extra delicious when combined with spicy chorizo sausage. For prep time efficiency, while the tripe is simmering, prepare the rest of the ingredients. Instead of stove-top simmering, use an electric pressure cooker to cook the tripe to shorten the cooking time (see Tip, below).

Ingredients

2 lb (1 kg) Beef Honeycomb Tripe Salt ¼ cup (60 mL) extra virgin olive oil 1 lb (500 g) fresh chorizo sausages, cut into 1-inch (2.5 cm) pieces 1 cup (250 mL) finely diced onion ½ cup (125 mL) EACH finely diced sweet red pepper and celery 4 cloves garlic, minced Large pinch saffron threads 1 cup (250 ml) dry white wine 1½ cups (375 mL) strained tomatoes (passata) 3 cups (750 mL) beef broth ½ tsp (2 mL) fresh ground pepper Chopped fresh parsley Crusty garlic bread

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Directions

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.

Tip

To cook the tripe in an electric pressure cooker, use 4 cups (1 L) water instead of 8 cups (2 L). Seal the lid on the pot making sure the vent is closed. Set pressure to High and timer for 1 hour. When the timer beeps, quick release the pressure. Proceed with the rest of the recipe.

How to Cook

Braising/Simmering/Pot Roasting

Beef Cuts

Honeycomb Tripe

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.