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Basic Tripe Preparation

Prep Time1 day 6 hours 45 minutes
Active Time1 hour
Total Time1 day 7 hours 45 minutes
Course: Preparation
Cuisine: All
Keyword: Offal Preparation, Tripe
Author: Taylor

Equipment

  • Chef's knife
  • Cutting board
  • Hard plastic container with lid
  • Large stockpot
  • Cheesecloth & Twine

Materials

  • 2 pounds tripe
  • 3 each onions peeled & quartered
  • 3 each carrots peeled and cut into 2" chunks
  • 5 stalks celery cut into 2" chunks
  • 3 each medium turnips cut into 8 pieces
  • 1/4 cup tomato paste OPTIONAL
  • 1/4 cup salt kosher, preferably Diamond Crystal
  • 2 tablespoons whole black peppercorns
  • 2 each bay leaves fresh if possible
  • 6 each thyme stems fresh
  • 1 bunch parsley
  • 2 cups white wine
  • 2 quarts veal or chicken stock Brown or white, depending on final use

Instructions

  • Place tripe in plastic container and cover with water. Let sit overnight, changing water at least once. If necessary, scrape membrane from tripe.
  • If desired, saute vegetables until deep golden brown, add tomato paste and stir to coat, and cook until deep brick red-brown.
  • Pack tripe into stock pot, layering with vegetables, parsley, and sachet of black peppercorns, thyme, & bay.
  • Just cover tripe with wine and stock. Press with weight if necessary. Bring to a simmer and cover.
  • Cook until completely tender, usually at least 3 hours, and up to six.

Notes

This recipe is highly adaptable: omit the tomato paste and use white stock or water for a lighter color and less roasty flavor. Swap out the parsley for ginger, garlic, cilantro and lime leaves for a completely different flavor profile (and fantastic stew base).
The most important takeaway: cook for a long time, in a wet environment, at simmering heat, and make sure it cooks evenly.