Hawaiian Tripe Stew Recipe
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.
Servings: 6
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.