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Bean & Tripe Stew Serves 4
This is a traditional central European stew. If you have never had tripe and you are adventurous it will be a great surprise. It is especially great in winter. Reheated, it gets ever better - try out your crockpot on this recipe to save some time!
Ingredients
1 Lb Tripe
1/2 Cup Navy Beans
Oil
1 Onion chopped
2 Garlic Cloves
4 Cups Water/Broth
1 Cup White Wine
2 Pork Feet
1 Carrot sliced
1 Parsnip/Turnip chopped
1 Portobello Mushroom (or 3 White Mushrooms)
2 Tbsp Flour
3 Tsp Hungarian Paprika
1 Tsp Marjoram dry
1 Tsp Caraway Seeds
1 Bay Leaf
Salt & Pepper
Preparation
Cook tripe in boiling water for 2 hours.
Cut the cooked tripe into 1” by 2-3” stripes.
Soak beans overnight or at least 8hours - discard soaking water from the beans.
Saute onion & garlic in a large pot until golden (3mins).
Add all ingredients and cook for 3-6 hours.
Remove the pork feet & discard.
Serve with crusty bread.
The best choice of drink with this earthy dish is beer, especially lager like:
