Name: Filipino-Style Madrid Tripe Stew
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 servings
Cuisine: Filipino-Spanish
Ingredients: 2 lbs beef honeycomb tripe, cleaned and cut into 1-inch pieces; 1 lb beef shank or tendon, cut into chunks; 4 cups water; 1 tsp salt; 6 oz Filipino-style chorizo, sliced diagonally; 1 cup cooked chickpeas, drained; 2 tbsp olive oil; 1 large onion, chopped; 6 cloves garlic, minced; 1 red bell pepper, sliced into strips; 1 green bell pepper, sliced into strips; 1 (8 oz) can tomato sauce; 2 ripe tomatoes, diced; 2 bay leaves; 1 tsp sweet paprika; 1/2 tsp salt; 1/4 tsp black pepper

A hearty Filipino adaptation of the classic Spanish tripe stew, this dish features tender honeycomb tripe simmered with sweet Filipino chorizo, chickpeas, and bell peppers in a rich tomato broth. Slow-cooked until silky, it is a beloved comfort food often served at family gatherings and special occasions.

Prep Time20 mins

Cook Time120 mins

Total Time140 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

480 kcalCalories
22 gFat
7 gSaturated Fat
18 gCarbs
5 gFiber
8 gSugar
42 gProtein
920 mgSodium
680 mgPotassium
110 mgCalcium
6 mgIron
45 mgVitamin C
850 mcgVitamin A

Ingredients

For the tripe base

2 lbs beef honeycomb tripe, cleaned and cut into 1-inch pieces
1 lb beef shank or tendon, cut into chunks
4 cups water
1 tsp salt

For the stew

6 oz Filipino-style chorizo, sliced diagonally
1 cup cooked chickpeas, drained
2 tbsp olive oil
1 large onion, chopped
6 cloves garlic, minced
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 (8 oz) can tomato sauce
2 ripe tomatoes, diced
2 bay leaves
1 tsp sweet paprika
1/2 tsp salt
1/4 tsp black pepper

Directions

In a large pot, combine the tripe, beef shank, water, and salt. Bring to a boil, skimming off any foam, then reduce heat and simmer covered for 90 minutes until the tripe is fork-tender.
Remove the beef shank and set aside to cool. Strain and reserve 3 cups of the tripe broth. Once cool, cut the shank meat into bite-size pieces.
In a heavy-bottomed pot, heat the olive oil over medium heat. Add the chorizo slices and cook for 2 to 3 minutes until lightly browned and the red oil is released. Remove and set aside.
In the same pot, sauté the onion and garlic for about 3 minutes until soft and fragrant.
Add the tomato sauce, diced tomatoes, bay leaves, and paprika. Stir well and simmer for 5 minutes to develop the sauce.
Return the cooked tripe, beef shank pieces, chickpeas, and reserved broth to the pot. Simmer uncovered for 20 minutes to let the flavors meld.
Add the bell peppers and reserved chorizo. Cook for another 5 to 7 minutes until the peppers are tender but still slightly crisp.
Season with salt and pepper, remove the bay leaves, and serve hot with steamed rice or crusty bread.

Cook’s Notes

For a deeper flavor, use a mix of honeycomb and book tripe for varied texture in the finished stew.
The stew tastes even better the next day once the flavors have had time to meld, so consider making it a day ahead.
To save time, cook the tripe in a pressure cooker for 45 minutes instead of 90 minutes on the stovetop.
Filipino-style chorizo is sweeter and less oily than Spanish chorizo, but either works well in this recipe.
Add a splash of beef broth when reheating if the stew has thickened too much overnight.