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Loading...A hearty traditional Brazilian comfort dish featuring tender honeycomb tripe simmered with creamy white beans in a fragrant tomato and herb broth. This rustic stew is typically served with rice, farofa, and fresh orange slices for a balanced, satisfying meal.
Prep Time25 mins
Cook Time120 mins
Total Time145 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 22 gFat
- 7 gSaturated Fat
- 38 gCarbs
- 9 gFiber
- 5 gSugar
- 32 gProtein
- 780 mgSodium
- 950 mgPotassium
- 180 mgCalcium
- 4 mgIron
- 14 mgVitamin C
- 90 mcgVitamin A
Ingredients
For the tripe
- 2 lbs beef honeycomb tripe, thoroughly cleaned
- 2 bay leaves
- 1 tbsp white vinegar
- 1 tsp salt
For the beans and stew
- 1 cup dried cannellini or navy beans, soaked overnight
- 2 tbsp lard or olive oil
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 2 medium tomatoes, chopped
- 1 tbsp tomato paste
- 4 oz smoked calabresa sausage, sliced
- 3 tbsp fresh parsley, chopped
- 2 tbsp fresh cilantro, chopped
- 1 tsp ground black pepper
- Salt to taste
Directions
- Rinse the cleaned tripe under cold water, then place in a large pot. Cover with water, add vinegar and bay leaves, and bring to a boil. Reduce heat and simmer for 60-90 minutes until fork-tender, skimming foam as needed.
- Drain the soaked beans, place in a pressure cooker with fresh water covering by 2 inches, and cook under pressure for 25 minutes. Release pressure and set aside.
- Once the tripe is tender, drain and slice into 1-inch strips. Reserve about 1 cup of the cooking broth.
- Heat lard or oil in a heavy pot over medium heat. Add the calabresa slices and brown for 3 minutes, then stir in the onion and cook until translucent, about 5 minutes.
- Add garlic, tomatoes, and tomato paste. Cook for 6-8 minutes until the mixture thickens and the oil separates slightly.
- Stir in the sliced tripe and drained beans. Pour in the reserved tripe broth plus enough water to cover. Season with salt and pepper.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 30 minutes, allowing the flavors to meld and the stew to thicken.
- Stir in the parsley and cilantro just before serving. Taste and adjust seasoning.
- Ladle into bowls and serve hot with steamed white rice, toasted farofa, and orange wedges on the side.
Cook’s Notes
- Always thoroughly scrub tripe with salt and lemon before cooking to remove any residual odor.
- A pressure cooker reduces the tripe cooking time from 90 minutes down to about 45 minutes.
- The stew tastes even better the next day once the flavors have fully developed in the refrigerator.
- Traditional accompaniments include steamed rice, crispy farofa, sautéed collard greens, and orange slices to aid digestion.
- For extra depth, add a smoked ham hock or piece of bacon during the bean cooking stage.
