Venezuelan Tripe and Root Vegetable Stew

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A beloved Venezuelan comfort classic, this slow-simmered tripe stew combines honeycomb tripe and beef shank with yuca, green plantain, and a fragrant sofrito of peppers, cumin, and fresh cilantro. The result is a hearty, deeply savory bowl with a glossy golden broth, often served alongside white rice, sliced avocado, and warm arepas.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 34 gCarbs
• 4 gFiber
• 4 gSugar
• 36 gProtein
• 780 mgSodium
• 860 mgPotassium
• 95 mgCalcium
• 5 mgIron
• 26 mgVitamin C
• 185 mcgVitamin A

Ingredients

For the tripe and broth

• 2 lb honeycomb tripe, cleaned and cut into 1-inch strips
• 1.5 lb beef shank, bone-in
• 10 cups cold water
• 1 large white onion, halved
• 1 head garlic, halved crosswise
• 2 bay leaves
• 1 tablespoon whole black peppercorns

For the sofrito and seasoning

• 1/4 cup olive oil
• 1 medium white onion, finely diced
• 1 red bell pepper, finely diced
• 6 garlic cloves, minced
• 2 tablespoons ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon achiote (annatto) powder
• 2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper

For the vegetables

• 1 lb yuca (cassava), peeled and cut into 1.5-inch chunks
• 2 medium carrots, sliced 1/2 inch thick
• 1 large green (unripe) plantain, peeled and sliced 1/2 inch thick
• 1 medium Yukon gold potato, peeled and cubed
• 2 ribs celery, sliced

For finishing

• 1/2 cup fresh cilantro, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 2 scallions, thinly sliced
• 1 lime, cut into wedges for serving

Directions

1. Rinse the tripe under cold running water. Place it in a large stockpot with the beef shank and cover with the 10 cups of cold water. Add the halved onion, halved garlic head, bay leaves, and peppercorns. Bring to a boil over high heat, then immediately reduce to a gentle simmer. Skim any foam that rises, then cook uncovered for 90 minutes, or until the tripe is fork-tender.
2. While the tripe cooks, prepare the sofrito: heat the olive oil in a medium skillet over medium heat. Add the diced onion and bell pepper and cook for 5 minutes until softened. Stir in the minced garlic, cumin, oregano, and achiote powder; cook 2 minutes more until fragrant. Remove from heat and set aside.
3. Remove the beef shank and tripe from the pot, reserving the broth. Shred the beef off the bone and discard the bone. Strain the broth through a fine-mesh sieve into a clean pot, skimming off excess surface fat. You should have about 7 cups of broth.
4. Return the strained broth to a simmer over medium heat. Stir in the sofrito and the salt and black pepper. Add the yuca and carrots and simmer for 12 minutes, then add the green plantain, potato, and celery. Continue simmering for 20-25 minutes until all the vegetables are tender.
5. Return the tripe and shredded beef to the pot and simmer 5 more minutes to heat through. Taste and adjust salt. Stir in the chopped cilantro, parsley, and scallions just before serving.
6. Ladle the stew into deep bowls, making sure each serving gets a generous mix of tripe, beef, and vegetables. Serve hot with lime wedges on the side, alongside white rice, sliced avocado, and warm arepas.

Cook’s Notes

• For a quicker version, use a pressure cooker: cook the tripe and shank under high pressure for 45 minutes instead of the 90-minute simmer.
• Clean the tripe by soaking it in cold water with 2 tablespoons of white vinegar for 20 minutes, then scrubbing it well before cutting.
• Achiote (annatto) powder gives the stew its characteristic golden color without much flavor change; you can substitute with 1/2 teaspoon sweet paprika if needed.
• For extra richness, add 1/2 cup of smoked Spanish chorizo, sliced, during the last 20 minutes of simmering.
• Leftovers taste even better the next day once the flavors have melded; store in the refrigerator for up to 3 days or freeze for up to 2 months.

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