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Beef Tripe Stew with White Wine, Tomatoes and Potatoes

Beef Tripe Stew with White Wine, Tomatoes and Potatoes

Beef tripe stew is a slow-simmered dish made with cleaned beef tripe, aromatics, stock, a little tomato and white wine. This version is lighter than a heavy tomato stew, with a clear, savory broth that gets body from beef feet and a long gentle simmer. I make it when I want a traditional, old-school comfort dish that feels rustic without being greasy.
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Temps de préparation 25 minutes
Temps de cuisson 2 hours 30 minutes
Catégorie Main Dish
Cuisine French
Portions 6 portions
Calories 430 kcal

Ingrédients
  

  • 3 to 4 lb cleaned and blanched beef tripe cut into medium pieces
  • 2 to 3 beef feet slices optional but recommended
  • 1 large white onion quartered
  • 3 carrots peeled or scrubbed
  • 4 garlic cloves lightly crushed
  • 1 bouquet garni
  • 2 cups dry white wine
  • 8 cups chicken stock preferably unsalted or lightly salted
  • 1 cup diced tomatoes
  • 1 small pinch paprika
  • 1 small pinch crushed chili flakes
  • Salt to taste
  • Black pepper to taste
  • Water or extra stock as needed
  • 2 lb potatoes turned or cut into large pieces
  • 1 small pinch turmeric for the potato cooking water
  • Fresh parsley for serving

Instructions
 

  • Place the onion, carrots, garlic, bouquet garni and beef feet in the bottom of a large pot.
  • Add the cleaned tripe pieces over the aromatics.
  • Pour in the white wine, chicken stock and diced tomatoes. Add paprika, crushed chili, salt and black pepper. Add a little water or extra stock only if needed so the tripe is mostly covered.
  • Start from cold and bring slowly to a gentle simmer.
  • Skim the foam from the surface as the liquid begins to simmer. Keep the heat low so the broth stays clear and does not boil aggressively.
  • Simmer partially covered for 2 hours 30 minutes to 3 hours, or until the tripe is very tender. Add a little water or stock if the liquid reduces too much.
  • Meanwhile, place the potatoes in cold water with salt, pepper and a small pinch of turmeric. Simmer for 25 to 30 minutes, or until tender.
  • Drain the potatoes, then spoon over a little broth from the tripe pot and roll them gently to coat.
  • Remove the bouquet garni from the tripe pot. Taste and adjust the seasoning.
  • If the broth is too thin, remove the solids and reduce the broth for 5 to 10 minutes.
  • Serve the tripe with carrots, beef feet if using, potatoes, broth and fresh parsley.

Notes

FAQ

Do I need to blanch the tripe first?

If the tripe is already cleaned and blanched by the butcher, you can start the recipe directly. If it has a strong smell or you are not sure how it was prepared, blanch it for 10 minutes, drain it, rinse it, then continue.

How do I know when tripe is cooked?

Use a knife, not only a timer. The tripe should be very tender and offer almost no resistance. If it feels rubbery or chewy, keep simmering.

Can I make this recipe the day before?

Yes. It is often better the next day. Let it cool, refrigerate it, then reheat gently. If the broth sets in the fridge because of the beef feet, that is normal.

Is this supposed to be thick?

No. This version is brothy, light and slightly gelatinous. If you want a thicker sauce, reduce the liquid at the end instead of adding flour.

Can I freeze it?

Yes. Freeze the tripe with some broth in airtight containers. Thaw in the refrigerator and reheat slowly on the stove.

Why use chicken stock with beef tripe?

Chicken stock keeps the broth cleaner and less heavy. Beef stock works, but it can make the final dish darker and stronger.
Mots clés Beef, French Stew, Traditional