Beef tripe

The recipe for homemade tripe is a tasty and hearty dish, and very high in calories, so be careful with the kilos, but from time to time it is worth it and you have to treat yourself, so today they have tripe and this time without chickpeas, on some occasions I do a variation of the recipe adding chickpeas. It is a very tasty and economical recipe.
Tripe is the gut of the pig or cow, it is a very energetic offal dish, ideal in cold weather.


  • 1/2 kilo tripe
  • 1 sausage
  • 1 optional onion black pudding I don’t put it.
  • 150 grams pancetta
  • 1 bay leaf
  • species for calluses
  • salt, olive oil
  • 2 garlic
  • 1 optional chilli in case you like it a little spicy
  • 1 tbsp concentrated tomato sauce


1- Clean the tripe well with water and cut them into 2×2 square pieces.
We put them to cook with a bay leaf and a handful of salt, also adding the bacon and the spices for tripe.
Let the tripe cook for 3 hours in a traditional saucepan or 30 minutes if you use a pressure cooker (I always use a pressure cooker). They must be tender.
Drain and reserve the cooking water.

2- We fry the chorizo ​​in pieces. We boil the blood sausage separately, so we defat it a little and it is not so heavy. Most of the time I don’t add blood sausage because I already find it quite forceful for me.
We poach two cloves of garlic with the finely chopped onion and a chilli pepper so that the tripe has a slightly spicy flavor if we like it spicy, then we take it out.
Then we add a spoonful of tomato sauce, the cooked tripe, the chopped chorizo ​​and black pudding.
3- We are incorporating little by little, the broth of the cooking.
Let the whole boil for 20 minutes until it becomes creamy and reaches the desired texture. Have a good meal and you will tell me how they turn out.

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