Beef tripe with potatoes
6 servings
100 minutes
Beef tripe with potatoes is a dish with a deep culinary tradition, popular in various European cuisines. The tripe, thoroughly washed and boiled until tender, acquires a rich, slightly nutty flavor and pairs wonderfully with golden-fried potatoes. Coriander and ground black pepper add spiciness, while caramelized onions provide a hint of sweetness and additional texture. This hearty and aromatic dish is perfect for the cold season, filling the home with coziness and warmth. It can be served as a standalone dish alongside fresh vegetables and herbs or as part of a traditional lunch or dinner. The simplicity of the ingredients makes it accessible, but the cooking process requires attention to detail to reveal all the richness of flavor.
1
Pre-wash the beef tripe, cut into 3x3 cm pieces. Place the tripe in a pressure cooker, add salt, pour water (2 fingers above the tripe), and cook for about 1 hour.
- Beef tripe: 1000 g
- Salt: 1 tablespoon
2
Meanwhile, peel the potatoes and onions, cut the potatoes into strips, and the onions into half rings.
- Potato: 600 g
- Onion: 2 heads
3
When the tripe is ready, transfer it to a pan with heated vegetable oil, add coriander and ground black pepper, and fry until the liquid evaporates.
- Vegetable oil: 30 ml
- Ground coriander: to taste
- Ground black pepper: to taste
4
Then add the potatoes and fry until half cooked, season with salt to taste, add the onion and fry for another 5-7 minutes.
- Potato: 600 g
- Salt: 1 tablespoon
- Onion: 2 heads