Ox Tripe Two Way’s

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: Creamy Ox Tripe Stew

: Clear Oxtripe Stew

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Even though ox tripe is not everybody’s cup of tea, I myself am an incurable fan of it.
Originally classified as “Poor Man’s Food”, it has lately become more widely used, especially since the “Head To Tail” movement has become popular and it is now “in” to classify former “Poor Man’s Food” as “Comfort Food 🙂 .
Well, I grew up loving this type of food, so for today’s lunch, I made two versions, one for lunch and one to be re-heated at dinner.
Of course, there are a million recipes for ox tripe from around the world and I love most of them. But these two versions of (almost) the same recipe are without a doubt on the very top of my list. Great looks, super taste and outstanding texture lift them to the level of excellence the humble ox tripe deserves.
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Bon Appétit ! Life is Good !
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Click here for more Oxtripe recipes on ChefsOpinion ( Mondongo/ Beef Tripe/ Kutteln/ 牛百叶/ 牛百葉/ Goto/ Tripa/ требуха/ أمعاء, شىء تافه )
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Clear Ox Tripe Stew

Creamy Ox Tripe Stew

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: blanch 2 lbs tripe in lightly salted and vinegared water (one tblsp ea salt and vinegar per qt of water), repeat

: drain, rinse

: cut into thick strips, simmer in lightly salted and vinegared water (one tblsp ea salt and vinegar per qt of water) until soft but not mushy, drain, set aside

: drain one 14 oz can diced tomatoes, one 14 oz can drained northern beans, one 14 oz can red kidney beans, one 14 oz can kernel corn

: saute julienne of 2 med sized onions in 1 tblsp olive oil until translucent, add 1 tblsp garlic paste, saute until fragrant

: add the diced tomatoes, northern beans, red kidney beans, kernel corn, 8 oz shredded carrots, 1 bunch chopped cilantro and 1 qt beef stock, season with kosher salt and cayenne pepper to taste