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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
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Prep Time: 15 minutes | Cook Time: 2 1/2 hours | Ready In: 2 hours 45 minutes
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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


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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.

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Reviewed on: Oct 25, 2014 By
love it