Wondering what to make for dinner? Here’s a hearty and delicious Beef Tripe with Lima Beans Stew recipe. Cook up a pot tonight!
Beef Tripe is on the menu today! Who would have thought that I would boil beef stripe with vanilla extract? Okay, guys! Some of you might have known this, but I did not. I am glad that I learned something new. A new cooking technique is always a big plus in my book as long as it is beneficial.
I was browsing the Internet for a new beef tripe recipe over the weekend and stumbled upon Mario Batali’s Roman-Style Tripe Trippa Alla Romana. As I read the ingredients, nothing seemed weird except for the vanilla extract. I am used to adding vinegar or lemon juice but not extract. I had to try it!
My opinion about Beef Tripe with Lima Beans Stew
I have to say that this was a great cooking experience. I do not want to worry about a smelly kitchen when cooking certain types of meat. Lemon, lime, and vinegar are my “BFFs” because they cut down on any unwanted gamey smell. Creating this recipe was a breeze. The only step I did not like, or should I say never was fun of, is boiling the tripe.
Over the years, I have found that it is better to cut the tripe into pieces if not already cut and cook the pieces slowly over low heat instead of cooking in a pressure cooker. When cooking with a pressure cooker, many pieces are not always fully cooked, and many are overcooked. The slow boil allows the pieces to cook evenly.
It is a long process, but it is worth the wait. Another downside of cooking beef tripe is that not many people like eating the cow’s stomach. I don’t eat it very much, maybe once in a blue moon. I would eat it mostly in bouillon (soup) made with green and root vegetables. But this time, I thought about cooking it with lima beans.
I only used fresh herbs and spices to make the Beef Tripe with Lima Beans recipe. The beef tripe is slow-cooked in a spicy tomato sauce. A great tip to share is cooking the tripe with fresh herbs and a spice blend.
Beef tripe is one of the most nutritious, economical, and delicious parts of an animal that we can use as human food. It provides a great amount of protein and is rich in vitamins and minerals. It’s also very high in collagen, connective tissue that can help keep our joints lubricated and flexible and aid digestion. So give Beef Tripe a try…you won’t regret it!
- 2 pounds beef tripe
- 1/2 cup white vinegar plus more to clean tripe
- 1 teaspoon vanilla extract
- 2 tablespoons olive oil
- 2 garlic cloves chopped
- 1 tablespoon tomato paste organic preferably
- 1 1/2 cups hot water
- 1 onion sliced
- 1/2 cup lima beans frozen then thawed
- 1 bouquet garni thyme, parsley and bay leaf
- 1/2 teaspoon lemon/lime juice
- Few drops of tabasco or hot pepper sauce optional
- Clean the tripe with vinegar and rinse with cold water. Cut the tripe if whole into 2 inch pieces. In a large pot combine the tripe pieces, vinegar, vanilla and enough water to cover the tripe by 2 inches. Bring to a boil, reduce to a simmer and cook covered until the tripe pieces are very tender, about 1 ½ to 2 hours, replenishing the water as necessary.
- Drain the tripe, reserving the cooking liquid and allow to cool. In a skillet large enough, heat the olive oil over high heat until almost smoking. Add tripe pieces, onion and garlic and sauté 3 minutes. Add lima beans and continue to sauté for another 3 minutes turning occasionally. Add tomato paste and mix until well incorporated with the tripe pieces. Slowly add hot water, bouquet garni, salt and pepper to taste and hot pepper sauce. Bring to a boil, reduce to a simmer and continue to cook for 20 to 25 minutes. Serve with white rice.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.