Beef tripe with tomatoes – traditional recipe

This recipe is a classic dish that combines the richness of beef tripe with the tenderness of tomatoes. Thanks to the long cooking time and carefully selected spices, the flavors blend perfectly, creating a dish that is ideal for lovers of traditional cuisine.

Raw materials:

• 450 g beef tripe, washed and cleaned
• 1 onion, chopped
• 4 cloves garlic, finely chopped
• 15 ml tomato paste
• 480 ml beef broth
• 1 can (400 g) chopped tomatoes, drained
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• 15 ml olive oil
• Salt and black pepper to taste

Procedure:

1. Cut the beef tripe into smaller pieces and place in a pot with enough water to completely submerge it. Bring the water to a boil, then reduce the heat and simmer for 1–2 hours until tender. Drain and set aside.
2. In a large saucepan, heat the olive oil over medium-high heat. Add the chopped onion and garlic and sauté briefly for 2-3 minutes, until they begin to release their aromatic aromas.
3. Add the tomato puree to the pot and simmer briefly for 1–2 minutes, stirring constantly.
4. Then pour in the beef broth and add the drained, chopped tomatoes. Mix everything well.
5. Add the cooked tripe to the mixture along with oregano, thyme, bay leaf, salt and black pepper. Mix everything thoroughly and bring to a boil.
6. Then the temperature is reduced and the mixture is allowed to simmer for 30–45 minutes, until the flavors have combined and the tripe is perfectly soft.
7. Before serving, remove the bay leaf and serve hot, ideally with toasted bread – such as sourdough bread or a good baguette. For a spicier option, add red chili flakes or chopped jalapeños.
8. Prepared food can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

This recipe emphasizes the harmony of traditional flavors, where careful cooking and balanced seasoning achieve a unique culinary experience.