Guisado Do Brado (Tripe Stew)

Featured in the Honolulu Star-Advertiser on July 17, 2019.

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Ingredients:

Guisado Do Brado (Tripe Stew)

  • 3 pounds honeycomb tripe
  • 2 1/2 teaspoons salt
  • 2 slices bacon, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons vinegar
  • 1 large onion, chopped
  • 2 (8-ounce) cans tomato sauce
  • 1/3 cup finely chopped parsley
  • 1 cup water
  • 1/2 teaspoon pepper

Directions:

Wash tripe thoroughly in cold water; remove excess fat. Put tripe into a large saucepan and cover with water. Add 2 teaspoons of salt; bring to a boil. Lower heat and simmer for 2-3 hours or until tender. Cut tripe into 1 1/2 x 1/4-inch strips.

In a saute pan on medium heat, fry bacon until crisp. Add tripe and brown lightly. Stir in garlic and vinegar; cook 2 minutes. Add onion and cook until clear. Stir in tomato sauce, parsley, water, pepper, and remaining salt; cook 10 more minutes. Serves 6.

Tip: When cleaning tripe, scrape the surface with the spine of a sharp knife to remove any imperfections. When cleaning honeycomb tripe, use a clean new toothbrush to remove imperfections.

Approximate Nutrient Analysis per serving:
250 calories, 8 g fat, 3.5 g saturated fat, 270 mg cholesterol, 1200-1600 mg sodium, 7 g carbohydrate, 2 g fiber, 4 g sugar, 36 g protein

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