Beef Tripe is on the menu today! Who would have thought that I would boil beef stripe with vanilla extract? Okay, guys! I know 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 over the weekend looking for a new beef tripe recipe, and I stumbled upon Mario Batali’s Roman-Style Tripe Trippa alla Romana. As I was reading the ingredients, nothing seemed weird with the exception of the vanilla extract. I am used to adding vinegar or lemon juice but not extract. I had to try it!
I have to say that this was a great cooking experience. When cooking certain types of meat, I do not want to worry about a smelly kitchen. Lemon or 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 off, 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 also 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, not too many people like the idea of 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 vegetables and root vegetables. But this time I thought about cooking it with lima beans.
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To make the Beef Tripe with Lima Beans recipe, I only used fresh herbs and spices. The beef tripe is slow cooked in a spicy tomato sauce. A great tip to share is cooking the tripe with fresh herbs and spice blend.
- 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.