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Tripe Ragout Beef tripe (cow's stomach) is available in most supermarkets. It looks like a honeycomb, and so is often called honeycomb tripe. Tripe has excellent nutritional value and is inexpensive, but it is not familiar to most Americans. However, it is a favorite of my daughter, Claudine, who likes it sautéed with onions and vinegar as well as in stew or soup. No matter how tripe is prepared, it requires long cooking to be tender, tasty, and digestible. Cooking it in a pressure cooker, as I've done here, reduces the time by at least half and helps seal in the flavor, making this the best cooking method. Because the tripe still takes a while to cook, I always prepare extra and freeze it in small containers for later use. Unfrozen, it will keep in the refrigerator for a week. Serve this ragout with Basic Boiled Potatoes (see recipe). 3 1/2 pounds beef tripe 3 or 4 onions (1 pound total), peeled and cut into 1-inch pieces 3 or 4 carrots (8 ounces total), peeled and cut into 1/2 inch dice (about 1 1/2 cups) 2 small green bell peppers (8 ounces total), seeded and cut into 1/2-inch pieces 6 cloves garlic, crushed, peeled, and coarsely chopped (about 1 1/2 tablespoons) 1 or 2 celery ribs (4 ounces), cut into 1/4-inch dice 2 tablespoons tomato paste 1 tablespoon herbes de Provence 1 1/2 tablespoons chopped ginger 1 medium-size jolapeno pepper 1/2 teaspoon freshly ground black pepper 1 cup dry white wine 2 teaspoons salt Rinse the tripe thoroughly under cool water, and cut it into 2- to 3-inch pieces. Place the tripe and all the remaining ingredients in a pressure cooker and bring to a boil over high heat. Cover tightly and continue cooking over high heat until the gauge indicates that the pressure is right. Then reduce the heat to very low and cook for 1 1/4 hours. Release the pressure according to the manufacturer’s instructions, and serve. Note: If you freeze leftover ragout, reheat it in a microwave oven if possible. 6 SERVINGS Return to Top | Back to Recipes |
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