Irish Tripe Stew
Warm, hearty, and deeply rooted in tradition, Irish Tripe Stew is a rustic comfort dish that brings together tender tripe, wholesome root vegetables, and aromatic herbs in a velvety, flavorful broth. This classic Irish recipe features melt-in-your-mouth chunks of tripe simmered alongside potatoes, carrots, and celery, all enveloped in a rich stock thickened with a buttery roux. Infused with bay leaves and thyme, this slow-cooked stew is perfect for cozy dinners or as a soul-soothing meal on chilly days. Served with a sprinkle of fresh parsley and accompanied by crusty bread, it’s a true taste of Irish culinary heritage that’s both satisfying and nourishing. Whether you’re exploring offal-based dishes or rediscovering traditional Irish fare, Irish Tripe Stew offers a deliciously authentic experience.
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Recipe Information
Ingredients
- 500 grams tripe
- 3 medium potatoes
- 2 large carrots
- 1 large onion
- 3 pieces garlic cloves
- 2 pieces celery stalks
- 1 liter beef or chicken stock
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 pieces bay leaves
- 1 teaspoon thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons parsley (for garnish)
Instructions
Rinse the tripe thoroughly under cold running water to clean it. Place it in a large pot of water, bring to a boil, and simmer for 20 minutes. Drain and set aside to cool slightly.
Once the tripe has cooled, cut it into bite-sized pieces, about 1-inch squares.
Peel and dice the potatoes, carrots, and onion into evenly sized pieces. Mince the garlic and slice the celery thinly.
In a large pot, melt the butter over medium heat. Add the diced onion, garlic, and celery. Sauté until softened, about 5 minutes.
Sprinkle the flour over the softened vegetables. Stir and cook for 2 minutes to create a roux.
Gradually add the beef or chicken stock while stirring to prevent lumps. Bring the mixture to a simmer.
Add the cut tripe, potatoes, carrots, bay leaves, thyme, salt, and pepper to the pot. Stir well to combine.
Cover the pot and cook on low heat for 2 hours, stirring occasionally, until the tripe is tender and the vegetables are fully cooked.
Taste and adjust seasoning as needed (add more salt or pepper if required).
Ladle the stew into bowls, garnish with freshly chopped parsley, and serve warm with a side of crusty bread.
Nutrition Facts
Calories |
350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 2005 mg | 87% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.6 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 998 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
