Prep Time: 20 minutes | Cook Time: 2 hours 20 minutes | Serves: 8
Rinse and drain diced tripe under cold running water. Add tripe to large saucepan; pour in enough water to cover. Bring to boil; reduce heat to low. Simmer for 1 1/2 to 2 hours or until tender but not falling apart. Drain well and pat dry with paper towel; set aside.
Heat oil in large high-sided skillet or Dutch oven set over medium-high heat; cook sausages, onion, celery, garlic, thyme, smoked paprika, salt and pepper for 3 to 5 minutes or until sausage starts to brown and vegetables start to soften. Add tripe, potatoes and red peppers; cook, stirring, for 2 to 3 minutes or until potatoes are coated. Add tomato paste and cook for 1 minute.
Add chicken broth and bay leaf. Bring to boil; reduce heat to medium-low. Cover and cook for 30 to 35 minutes or until potatoes are tender and tripe is very tender. Skim off any excess fat.
Whisk cornstarch with 3 tbsp water; stir into stew along with cream. Bring to simmer; simmer, uncovered, for 5 to 8 minutes or until thickened. Remove bay leaf. Garnish with chives and serve with crusty bread.
Tip: Use sweet or spicy smoked paprika.
Note – nutrition analysis does not include bread.