Baden-style Tripe Stew

Ingredients

In this Baden adaptation, the traditional Italian Trippa alla Mormannola is transformed into a Baden-style Tripe Stew. While the original Italian version often includes ingredients like pancetta and white wine, the Baden version focuses on the flavors of the region. The Baden-style Tripe Stew incorporates local ingredients such as smoked Black Forest ham and Baden red wine, adding a distinct smoky and earthy flavor to the dish. Additionally, the spices and herbs used in the Baden version may differ slightly, reflecting the regional preferences and culinary traditions. We alse have the original recipe for Trippa alla Mormannola, so you can check it out.

• 500g (1.1 lb) tripe, cleaned and cut into strips 500g (1.1 lb) tripe, cleaned and cut into strips
• 100g (3.5 oz) smoked Black Forest ham, diced 100g (3.5 oz) smoked Black Forest ham, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 250ml (1 cup) Baden red wine 250ml (1 cup) Baden red wine
• 500ml (2 cups) beef broth 500ml (2 cups) beef broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 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, 4g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 35g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the diced Black Forest ham and cook until lightly browned.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until translucent.
3. 3.
   Add the tripe to the pot and cook for a few minutes until it starts to brown.
4. 4.
   Stir in the carrots, celery, and red bell pepper, and cook for another 5 minutes.
5. 5.
   Pour in the canned diced tomatoes, Baden red wine, and beef broth. Stir well to combine.
6. 6.
   Add the bay leaves, dried thyme, paprika, salt, and pepper. Give it a good stir.
7. 7.
   Reduce the heat to low, cover the pot, and let the stew simmer for 2-3 hours, or until the tripe is tender.
8. 8.
   Once the stew is ready, remove the bay leaves and adjust the seasoning if needed.
9. 9.
   Serve the Baden-style Tripe Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Tripe — Ensure the tripe is thoroughly cleaned before cooking. Soak it in cold water with vinegar or lemon juice for a few hours to remove any residual odor. Rinse well before using.
• Smoked Black Forest ham — If you can't find smoked Black Forest ham, you can substitute it with regular smoked ham or bacon for a similar smoky flavor.
• Baden red wine — Choose a full-bodied Baden red wine, such as Spätburgunder (Pinot Noir), to enhance the flavors of the stew.

Tips & Tricks

• For a richer flavor, let the stew sit overnight and reheat it the next day before serving.
• Serve the Baden-style Tripe Stew with crusty bread or boiled potatoes to soak up the delicious sauce.
• If you prefer a thicker stew, you can add a tablespoon of flour mixed with water to the pot during the last 30 minutes of cooking.

Serving advice

Serve the Baden-style Tripe Stew in deep bowls, allowing the flavors to meld together. Accompany it with a side of crusty bread or boiled potatoes for a complete and satisfying meal.

Presentation advice

Garnish the Baden-style Tripe Stew with a sprinkle of fresh parsley on top to add a pop of color. Serve it in rustic bowls or traditional Baden-style ceramic dishes to enhance the presentation.