Guys, I get excited just thinking about this stew—it’s tender, tangy, and has that unmistakable island-style comfort built right in!
Soaking the tripe overnight in lightly salted water makes a noticeable difference in both texture and taste.
I go with diced potatoes and carrots, but I keep them chunky so they don’t dissolve during the long simmer.
I use low-sodium beef broth so the shoyu and aromatics can carry the bulk of the seasoning.
Add the tripe only after your broth has come to a slow simmer—this keeps it tender and prevents it from turning rubbery.
How to Make Hawaiian Tripe Stew
Ingredients
- 2 lbs. Beef Tripe
- 8 cups Water
- 2 tbsp Salt
- 2 tbsp Vinegar
- 1 large Onion (chopped)
- 2 cloves Garlic (minced)
- 1 can Tomatoes (28 oz., crushed or diced)
- 3 medium Carrots (sliced)
- 3 large Potatoes (peeled and cubed)
- 2 stalks Celery (sliced)
- 2 tbsp Tomato Paste
- 1 tsp Black Pepper
- 1 tsp Sugar
- 2 tbsp Oil
- 4 cups Beef Broth
- 2 tbsp Parsley (chopped, optional)
Step-by-Step Instructions
Step 1:
Rinse the tripe well with cold water and cut it into bite-sized pieces.
Step 2:
Put the tripe in a large pot, cover with water, and add salt and vinegar.
Bring to a boil, then simmer for about an hour.
Drain and rinse to get rid of any strong aroma.
Step 3:
Heat oil in a clean pot over medium heat.
Add the onion and garlic. Cook until the onion turns translucent.
Step 4:
Add the tripe to the pot and stir for a few minutes.
Step 5:
Pour in beef broth, tomatoes, and tomato paste.
Stir, then add carrots, potatoes, celery, pepper, and sugar.
Let it come to a boil, then lower the heat and simmer for 1.5 to 2 hours, until the tripe and veggies get really tender.
Step 6:
Taste and adjust seasoning if needed.
Top with parsley if you like, and serve hot.
Tips and Tricks for Making This Recipe
Clean the Tripe Thoroughly
Rinse the tripe several times under cold running water and soak it with a splash of vinegar to cut down on any strong taste or odor. It makes a real difference.
Simmer for Tenderness
Tripe takes time to get tender. If it’s still chewy after an hour, just keep simmering and check every 20 minutes or so. Patience pays off here.
Prep Vegetables Uniformly
Cut your veggies about the same size so they cook evenly. No one wants a stew with crunchy potatoes and mushy carrots.
Adjust the Flavor
Play with the tomato paste and sugar until the stew tastes just right for you. Some folks like it a bit sweeter, others more tangy—totally up to you.
Storage and Reheating
Honestly, tripe stew gets even better after a night in the fridge. Make a big batch and keep leftovers for up to three days. Reheat gently on the stove or in the microwave when you’re ready for round two.
What to Serve with Hawaiian Tripe Stew
Steamed Rice
You really can’t go wrong with a mound of steamed white rice next to your stew.
The rice soaks up all that savory tomato broth and balances out the bold flavors.
It’s classic for a reason—almost everyone in Hawaii serves it this way.
Macaroni Salad
Cold, creamy macaroni salad just works with a hot, savory stew.
The tang from the mayo and crisp veggies gives a nice break from the richness.
Hawaiian plate lunches almost always have this combo, and honestly, it’s hard to beat.
Hō’i’o (Fern Shoot) Salad
If you want something a little different, fern shoot salad (hō’i’o) is super refreshing and still very local.
It’s crunchy, a bit nutty, and tossed with shoyu and sesame—great for cleansing your palate after a few bites of stew.
Check Asian markets for fern shoots. If you haven’t tried them, you’re in for a treat!
Roasted Garlic Bread
I love dunking a piece of soft, garlicky bread into the stew.
The crunch and garlic go perfectly with the tomatoes and tripe.
Make mini toasts or just serve big slices—either way, it’s a win.
Grilled Pineapple Spears
This one might surprise you, but grilled pineapple is a fantastic match.
The sweet, juicy fruit cuts through the richness, and a little char adds something extra.
Slice fresh pineapple, grill until you get some marks, and serve for a tropical side that pops.
Variations and Substitutions
Change Up Your Veggies
Swap potatoes for sweet potatoes or taro for a more island vibe.
If green bell pepper isn’t your thing, try red bell or even diced squash for a sweeter twist.
Celery is standard, but celeriac gives a bolder, earthier flavor if you’re feeling adventurous.
Try Different Broths
No soup bones? Low-sodium beef broth or chicken stock works just fine.
Add a splash of fish sauce or soy sauce if you want a deeper umami kick, but it’s optional.
Tripe Prep Tips
If your tripe isn’t pre-cleaned, scrub it and simmer in water before adding to the stew.
Want to experiment? Toss in some ginger or a bay leaf for extra punch.
How to Store Leftover Hawaiian Tripe Stew
Refrigerating Leftover Stew
Let the stew cool to room temp, then move it to airtight containers or jars with tight lids and pop it in the fridge.
I usually find leftovers stay good for 3 to 4 days. I always label with the date so I don’t forget.
Store it near the back of your fridge where it stays coldest.
Freezing for Longer Storage
Want to save some for later? Freeze in freezer-safe containers or heavy-duty bags.
Divide into small portions so you only thaw what you need—super helpful for busy nights.
Leave a little space at the top of your container; stew expands as it freezes.
Tips for Storage Success
Let your stew cool a bit before sealing. Otherwise, you’ll get extra condensation inside.
Write the freeze date on the container with a marker so you know how long it’s been in there.
If you use glass jars, keep the lids loose until everything’s cold to avoid pressure build-up.
Common Mistakes to Avoid
Skipping the Soak
If you want tender tripe, don’t skip the soaking and rinsing. It helps mellow out the flavor and gives you a cleaner-tasting stew every time.
Not Cooking the Tripe Long Enough
Let the tripe simmer for a few hours. Rush it, and you’ll get chewy bites nobody wants.
I always go low and slow, checking every so often until the texture’s just right—no shortcuts here!
Overcooking Your Veggies
If you toss all your veggies in at the beginning, they’ll get mushy and lose their bite by the time the stew’s finished.
I usually add the tougher ones, like carrots, early on. But I hold off on potatoes or celery until later, so everything keeps the texture I want.
Hawaiian Tripe Stew Recipe
Ingredients
- 2 lbs. Beef Tripe
- 8 cups Water
- 2 tbsp Salt
- 2 tbsp Vinegar
- 1 large Onion chopped
- 2 cloves Garlic minced
- 1 can Tomatoes 28 oz., crushed or diced
- 3 medium Carrots sliced
- 3 large Potatoes peeled and cubed
- 2 stalks Celery sliced
- 2 tbsp Tomato Paste
- 1 tsp Black Pepper
- 1 tsp Sugar
- 2 tbsp Oil
- 4 cups Beef Broth
- 2 tbsp Parsley chopped, optional
Instructions
- Rinse the tripe well with cold water and cut it into bite-sized pieces.
- Put the tripe in a large pot, cover with water, and add salt and vinegar.
- Bring to a boil, then simmer for about an hour.
- Drain and rinse to get rid of any strong aroma.
- Heat oil in a clean pot over medium heat.
- Add the onion and garlic. Cook until the onion turns translucent.
- Add the tripe to the pot and stir for a few minutes.
- Pour in beef broth, tomatoes, and tomato paste.
- Stir, then add carrots, potatoes, celery, pepper, and sugar.
- Let it come to a boil, then lower the heat and simmer for 1.5 to 2 hours, until the tripe and veggies get really tender.
- Taste and adjust seasoning if needed.
- Top with parsley if you like, and serve hot.