Portuguese Tripe Stew

Ingredients

• 500g (1.1 lb) tripe, cleaned and cut into small pieces 500g (1.1 lb) tripe, cleaned and cut into small pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 bay leaf 1 bay leaf
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili flakes (adjust to taste) 1/2 teaspoon chili flakes (adjust to taste)
• 500ml (2 cups) beef broth 500ml (2 cups) beef broth
• 200g (7 oz) white beans, cooked 200g (7 oz) white beans, cooked
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced carrot, red bell pepper, and tomatoes to the pot. Cook for a few minutes until the vegetables start to soften.
3. 3.
   Add the tripe to the pot and stir well to combine with the vegetables. Cook for a few minutes until the tripe begins to brown slightly.
4. 4.
   Sprinkle the paprika and chili flakes over the tripe and vegetables. Stir to coat everything evenly.
5. 5.
   Pour in the beef broth and add the bay leaf. Bring the stew to a boil, then reduce the heat to low and let it simmer for about 2 hours, or until the tripe becomes tender.
6. 6.
   Add the cooked white beans to the pot and season with salt and pepper to taste. Simmer for an additional 15 minutes to allow the flavors to meld together.
7. 7.
   Remove the bay leaf from the stew. Serve the Portuguese Tripe Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Tripe — Ensure that the tripe is thoroughly cleaned before cooking. Soak it in cold water with a splash of vinegar for at least 1 hour to remove any impurities and odor.

Tips & Tricks

• For a milder flavor, reduce the amount of chili flakes or omit them altogether.
• Serve the Portuguese Tripe Stew with crusty bread to soak up the delicious broth.
• The stew tastes even better the next day as the flavors continue to develop, so consider making it in advance.

Serving advice

Serve the Portuguese Tripe Stew in deep bowls, allowing the rich broth to surround the tender tripe and vegetables. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

To enhance the presentation, sprinkle some additional paprika and chili flakes on top of the stew before serving. This adds a touch of vibrant color and hints at the flavors within.