Savory Honeycomb Tripe Stew with Hearty Vegetables

Ingredients

• 1 lb honeycomb tripe, cleaned and cut into bite-sized pieces
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 bell pepper, diced
• 4 cups beef or vegetable broth
• 1 can diced tomatoes (14 oz)
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. 1

   Rinse honeycomb tripe under cold water, removing any residual odor. Cut into bite-sized pieces.

2. 2

   In the Dutch oven, heat olive oil over medium heat. Add onions and garlic; sauté until translucent (about 3-4 minutes).

3. 3

   Stir in carrots, celery, and bell pepper. Cook until slightly softened (about 5 minutes).

4. 4

   Add the cleaned tripe to the pot. Stir to combine with the vegetables, cooking for about 5 minutes.

5. 5

   Pour in broth, diced tomatoes, and tomato paste. Season with thyme, paprika, salt, and pepper.

6. 6

   Bring the stew to a boil, then reduce heat to low. Cover and simmer for about 2 hours, or until tripe is tender.

7. 7

   Taste the stew and adjust seasoning, if necessary.

8. 8

   Ladle the stew into bowls and enjoy warm.