Calvados-style Tripe Stew
A quick, comforting tripe stew with onions and parsley, inspired by the classic Calvados preparation but simplified for a weeknight.
- Total time
- 25 min
- Servings
- 2
- Calories
- 350
- Protein
- 25g
comfortingFrenchgluten-freedairy-freetripetenderweeknightstew
Ingredients
- 1 lb tripe
- 1 medium onion
- 2 cups chicken broth
- ¼ cup parsley
- ½ tsp black pepper
- 2 tbsp olive oil
Instructions
- 1
Rinse the 1 lb tripe and cut into bite-sized pieces. Slice the 1 medium onion thinly.
- 2
Heat the 2 tbsp olive oil in a pot over medium heat. Add the onion and cook until soft and golden, about 5 minutes.
- 3
Add the tripe and 2 cups chicken broth. Bring to a boil, then reduce heat to low and simmer until tripe is tender, about 15 minutes.
- 4
Stir in the 1/4 cup chopped parsley and 1/2 tsp black pepper. Cook for 2 more minutes until fragrant.
- 5
Serve hot, garnished with extra parsley if desired.
Tools you’ll need
- pot
- knife
- cutting board
- measuring cups
- measuring spoons
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