The stewed tripe is a tasty and fragrant dish…for those who eat it! I know… it’s not a food that everyone likes for various reasons, but for those who are used to eating it, they know what I’m talking about. It’s a very simple and economical preparation and in this recipe, it’s seasoned with ingredients that will give an exceptional flavor. I buy tripe already sliced into strips, and to save time and avoid always being in the kitchen, I cooked it in the pressure cooker. If you’ve never used it, I strongly recommend it. It’s a great help for those who don’t have time to cook. You can use it for legumes, broth, sauces, etc. Now I’ll leave you with the recipe! Try it; the flavor is fantastic.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4/6
- Cooking methods: Pressure Cooker
- Cuisine: Italian
Ingredients
- 2.2 lbs tripe
- 1 red onion
- 1 clove garlic
- 2 carrots
- celery
- 3.5 oz cherry tomatoes
- 1 stock cube
- 1 leaf bay leaf
- parsley
- chili pepper
- grated Parmesan
- oil
- salt
- water as needed
Tools
- Pressure Cooker
Steps
Clean and chop the vegetables.
In the pot, add the oil, vegetables, garlic, salt, bay leaf, chili pepper, and stock cube.
Add the tripe, diced carrots, and Parmesan.
Pour in the water just below the level of the tripe.
Cover and cook first on high heat, then reduce to low when it whistles and cook for 30 minutes. Before opening, release all the steam from the valve.
The stewed tripe is ready!
Storage
You can store the tripe in the refrigerator for no more than 2 days.
