Wednesday, January 06, 2010

Stewed Tripe, Spanish-style

Some people have lobsters for New Year's Day, I hear.

We had stewed tripe this year.

Since we always have our "big" party on New Year's Eve (see menu here), and our guests stay late, some even up to 3 or 4 in the morning, I am usually too tired to do anything on actual New Year's Day save lounge around in my pajamas and eat leftovers.

This year, after the clock struck midnight and we had our champagne drinks, I went to bed at around 12:30am on January 1st. I had been feeling under the weather the day of our party, with a very scratchy and achy throat.

With an "earlier" bedtime than most, I woke up earlier on New Year's Day than most. I looked around our kitchen and decided to clean up a bit.

Once the kitchen was in a semi-orderly condition, I scrounged around in the refrigerator for my prize: about a pound of honeycomb tripe I threw into our basket when we were shopping for pig parts for our New Year's Eve party.

I had planned to throw together a tripe dish into our menu -- and hence, enraging TS who had already prepared all the labels for the party -- but we had been so busy with the other dishes that I did not have the time. Besides, all I had was a pound of tripe and that probably wouldn't have been enough for 50 people.

I decided to go Spanish with my New Year's tripe dish -- we still had all the ingredients from shopping for the party, after all. I used white wine and veal stock for my stewing liquid, and bay leaves and smoked paprika for my flavouring agents. Recipe below.

This was a very satisfying dish. It's a gift to myself, let's say. I ate this with a new batch of seafood paella I made with our leftover ingredients from the night before.

Actually, I made two new batches of seafood paella; we really had quite a lot of leftover ingredients -- prawns, clams, mussels, squid, etc -- that were unused when we made our fideuá for the previous night. Fideuá post here!

Needless to say, we had to call some people over to partake in all the food!

[eatingclub] Spanish
Tortilla de Patatas (Spanish "Omelette")
Roast Duck and Orange Crêpes with Orange-White Wine Sauce
Sardinas na Bangus (Milkfish in the style of Sardines)
Red Wine-braised Squid with Potatoes and Chorizo
Philippine Beef Salpicao (and a Spanish variation)
Stewed Tripe, Spanish-style
Lengua Estofada (Beef Tongue Braised in Red Wine and Veal Stock)
Bacalao con Patatas (Baked Salt Cod and Potatoes)
Salsa Romesco ("Queen of the Catalan Sauces!")
Grilled Calçots (Green Onions) with Salsa Romesco
Empanada de Pavo
(Galician-style Meat Pie with Turkey Filling), plus Turkey Cracklings!

Fideuá (Spanish Seafood Noodle "Paella")... and Paella
Cocido (Spanish Stew with Various Pork Cuts)
Slow-Roast Pork Shoulder, Two Ways

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Stewed Tripe, Spanish-style

1 lb honeycomb tripe, cleaned and cut into strips
1 onion, diced
4 cloves garlic
1 tsp smoked hot paprika, preferably Spanish
1/2 cup white wine
1 1/2 cup beef stock
1 bay leaf
salt and pepper

Fry garlic in oil until brown but not burnt. Scoop out garlic. Add onion and sauté until translucent.

Add tripe, wine, beef stock. Add other ingredients.

Stew until tripe is to desired tenderness.


  1. sounds good, I'll try it next time. How long does it take usually to get it tender?

  2. Tripe is something I've never tried...another thing to add to the list

  3. Another tripe virgin here -- though I'd definitely be up for the challenge. Have heard that the honeycomb tripe is most prized, and you've made it look pretty darn good in those photos. Did yours come fully cleaned/bleached?

  4. oh tripe! I like how you added paprika..delicious!

  5. I've always been intimidated about cooking tripe...I'm with the anonymous commentor - how long does it take to tenderize?

    One day I may have to cook it...As I've cooked just about everything else (that's w/in my range) : P

  6. Hi Amy,

    I bought tripe cleaned and partially cooked, so it takes about an hour to be our desired tenderness.

  7. Kill me now I love tripe sooooo much. Enjoyed them in Barcelona too. awesome photos!

  8. Tripe is great! Love the stuff, my mother got me into eating it as a kid. She is from the south and she grew up eating it. It is call Mondongo in Spanish. Always get it at Spanish restaurant, also it's great asian style, I believe they cook it in a mild curry.

  9. Anonymous1:
    It took about an hour or so to get the tripe tender.

    Yup, ours was cleaned already.

    Melody Fury:
    Thanks! =)

    Thanks for visiting!

  10. I just love the way the tripe looks in your photo... still afraid of it.. but loved the look!!!

  11. lostpastremembered:
    Hahaha... Well, they do have that organic yet geometric thing going for them. =)

  12. Today is the Day!! I am cooking some right now will let you all know about this rescipe
    it should be ready in about 2 hours see you later yum yum

  13. Anonymous(3):
    Enjoy the eating! =) Let us know how it turns out.

  14. try making tripe with tomato sauce, chickpeas, slices of chinese sausage, olives. if you want extra kick, add cayenne pepper. yummy!

  15. Anon of July 31 2010:
    Oh, Chinese sausage. Interesting! Thanks for the tip!

  16. Hey Guys! this turn out great.But I added one more bay leaf to it .make it very tasty. You must cook the tripe for almost 3 hours. if you want it to almost melt in your mouth,but less if you like it chewy


  17. Tab:
    Thanks for trying out the dish! We're always up for extra bay. =)

  18. May I ask you from where can I buy beef tripe cleaned, partially cooked in Vancouver ?

  19. Anon:
    We got ours from T&T: cleaned, but don't know if it's partially cooked.


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