Macedonian-style Tripe Stew

Ingredients

In this Macedonian adaptation of Trippa alla Pisana, the Italian original, we incorporate Macedonian flavors and ingredients to create a dish that is tailored to the Macedonian cuisine. The spices used in the stew are influenced by the traditional Macedonian spice blend, giving the dish a distinct flavor profile. Additionally, we include locally available vegetables such as carrots and potatoes to enhance the stew's texture and taste. We alse have the original recipe for Trippa alla Pisana, so you can check it out.

• 500g (1.1 lb) tripe, cleaned and cut into small pieces 500g (1.1 lb) tripe, cleaned and cut into small pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 2 bay leaves 2 bay leaves
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 500ml (2 cups) beef broth 500ml (2 cups) beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 28g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the tripe to the pot and cook for about 10 minutes, stirring occasionally, until it starts to brown.
3. 3.
   Stir in the diced carrots and potatoes, and cook for another 5 minutes.
4. 4.
   Sprinkle the paprika and cumin over the ingredients, and stir well to coat everything evenly.
5. 5.
   Add the canned diced tomatoes, beef broth, and bay leaves to the pot. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the tripe is tender and the flavors have melded together.
7. 7.
   Remove the bay leaves from the stew before serving. Garnish with freshly chopped parsley.

Treat your ingredients with care...

• Tripe — Ensure the tripe is thoroughly cleaned before cooking. Soak it in cold water with a splash of vinegar for at least 30 minutes to remove any residual odor. Rinse well before using.
• Paprika — Opt for a high-quality sweet paprika to enhance the flavor of the stew.
• Cumin — Toasting the cumin seeds before grinding them will intensify their aroma and flavor.
• Bay leaves — Use dried bay leaves for a more concentrated flavor. Remove them before serving, as they are not meant to be eaten.
• Fresh parsley — Add the chopped parsley just before serving to preserve its vibrant color and fresh taste.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or a chopped chili pepper.
• Serve the stew with crusty bread to soak up the flavorful broth.
• If you prefer a thicker stew, mix a tablespoon of flour with a little water and stir it into the stew during the last 10 minutes of cooking.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.
• Feel free to customize the stew by adding other vegetables such as bell peppers or zucchini.

Serving advice

Serve the Macedonian-style Tripe Stew hot in deep bowls. Accompany it with a side of crusty bread for a complete and satisfying meal.

Presentation advice

Garnish the stew with a sprinkle of freshly chopped parsley to add a pop of color. Serve it in rustic bowls or clay pots to enhance the traditional Macedonian feel.