25-Min Spicy Stewed Tripe with Tomato
Quick-seared tripe braised in a garlicky tomato sauce with fresh chili heat and a flash of bright acid. Weeknight French comfort that tastes like it simmered for hours.
- Total time
- 25 min
- Servings
- 2
- Calories
- 425
- Protein
- 48g
Ingredients
- 1.5 lbs beef tripe, cleaned and cut into bite-sized pieces
- 1 can (14.5 oz) canned crushed tomatoes
- 4 cloves garlic cloves, minced
- 2 medium fresh red or green chili peppers, thinly sliced
- 1 tbsp white vinegar
- 1 tbsp tomato paste
- 2 tbsp olive oil
Instructions
- 1
Heat olive oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Sear tripe in batches without stirring for 2 minutes per side until edges brown slightly.
- 3
Add minced garlic and sliced chili; cook until fragrant, about 60 seconds.
- 4
Stir in tomato paste, then pour in crushed tomatoes with salt and pepper.
- 5
Simmer uncovered for 12 minutes until tripe is tender and sauce thickens slightly.
- 6
Finish with a splash of white vinegar. Taste and adjust seasoning, then serve hot.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- knife
- wooden spoon
- measuring spoons
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