Tripe, Sausage and Potato Stew - Golden Valley Industries

Finished with a touch of cream, this hearty stew is rich and flavorful.

Prep Time: 20 minutes | Cook Time: 2 hours 20 minutes | Serves: 8

Ingredients:

1 package (1.8 lb.) Regular Beef Diced Tripe
2 tbsp. olive oil
2 smoked sausages, sliced
1 onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
2 tsp. chopped fresh thyme
1/2 tsp. smoked paprika
1/4 tsp. each salt and pepper
2 lb. baby potatoes, halved
2 roasted red peppers, coarsely chopped
2 tbsp. tomato paste
2 cups chicken broth
1 bay leaf
1 tbsp. cornstarch
1/3 cup 35% heavy whipping cream
2 tbsp. finely chopped fresh chives
Crusty bread, for serving

Directions:

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.

Nutrition Facts:

Per 1/8 recipe
Calories 400
Fat 21g
Cholesterol 295mg
Sodium 700mg
Carbohydrate 28g
Fiber 4g
Sugars 4g
Protein 26g

Note – nutrition analysis does not include bread.