TEXT_SIZE
LOADING

Island Tripe Stew

A popular dish from long ago, is truly a dish with a love hate syndrome. Folks either love it or hate it. Yet, so popular, every Filipino and Hawaiian Food Restaurants will serve this on their menus and often time, sell out. I prefer the honeycomb tripe over the blanket or reed tripe.

 


Posted By: Deirdre K Todd
Not rated yet
Rate Recipe!
    

Close Enter your Comment:
| 3 people have saved this recipe

Print   Add to Printer273 Times Printed

Prep Time: 15 minutes | Cook Time: 2 1/2 hours | Ready In: 2 hours 45 minutes
Ingredients: Print   Add to cart
US Metric

2 lbs. honeycomb tripe, rinsed, 1 ½-inch squares

Water as needed

1 large onion, wedges

3 stalks celery, 1 ½-inch pieces

2 medium carrots, peeled, 1-inch pieces

2 large potatoes, peeled, 1 ½-inch pieces

2 (8 oz.) cans tomato sauce

2 (15 ½ oz.) cans beef broth

2 c. water

1 ½ tsp. salt

½ tsp. freshly ground black pepper

Optional: flour roux

 

Order Best of the Best Hawaii Recipes - Look no further for the local recipes you love and crave. Jean Watanabe Hee has handpicked the most delicious, can't-miss dishes from her five Hawaii's Best cookbooks and put them into one handy volume - complete with a few new recipes you won't find anywhere else.

 


Cooking Process:

In a large saucepot over medium heat; cover tripe with water. Bring to a boil. Reduce heat; simmer 2 hours, until tender. Drain. Return tripe to saucepot with remaining ingredients. Bring to a boil. Reduce heat; simmer 30-40 minutes until vegetables are cooked through. Optional to thicken with roux. Serves 6-8.

Comments:

Download Our FREE App

Mytaste.ph

website security

 

VERIFIED Seal

Find Recipe

Category :
Keyword/Tag :