25-Min Chili Tripe Skillet
Tender pre-cooked tripe braised in a quick tomato-chili sauce, served with crispy onions and fresh peppers. A riff on Normandy tripe that skips the 3-hour simmer.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
Ingredients
- 1.5 lb pre-cooked tripe, cut into 1/2-inch strips
- 1 can (14 oz) canned crushed tomatoes
- 1 medium red onion
- 2 whole fresh red chili peppers
- 2 tbsp tomato paste
- 2 tbsp red wine vinegar
Instructions
- 1
Slice red onion into thin rings. Halve the chili peppers lengthwise and remove seeds.
- 2
Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 3
Add tripe strips and sear 2 minutes without stirring until edges start to brown.
- 4
Stir in tomato paste, cook 1 minute until fragrant, then add crushed tomatoes and vinegar.
- 5
Add the halved chili peppers and a pinch of salt. Simmer 8 minutes until tripe is tender and sauce thickens.
- 6
Serve hot, topped with raw red onion rings and a squeeze of lemon if you have it.
Tools you’ll need
- 12-inch skillet with lid
- sharp knife
- wooden spoon
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