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Beef Tripe with Lima Beans

Beef Tripe with Lima Beans Stew slow cooked in a spicy tomato sauce with lima beans. A delicious dish best served with white rice.
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Prep Time 10 mins
Cook Time 2 hrs 45 mins
Total Time 2 hrs 55 mins


  • 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.


Recipe modified and updated from Mario Batali's Roman-Style Tripe Trippa alla Romana.
For a spicier taste, use a mixture of fresh spice blend or dried herbs.


Serving: 1grams
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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