Irish Tripe Stew

Warm, hearty, and deeply rooted in tradition, Irish Tripe Stew is a rustic comfort dish that brings together tender tripe, wholesome root vegetables, and aromatic herbs in a velvety, flavorful broth. This classic Irish recipe features melt-in-your-mouth chunks of tripe simmered alongside potatoes, carrots, and celery, all enveloped in a rich stock thickened with a buttery roux. Infused with bay leaves and thyme, this slow-cooked stew is perfect for cozy dinners or as a soul-soothing meal on chilly days. Served with a sprinkle of fresh parsley and accompanied by crusty bread, it’s a true taste of Irish culinary heritage that’s both satisfying and nourishing. Whether you’re exploring offal-based dishes or rediscovering traditional Irish fare, Irish Tripe Stew offers a deliciously authentic experience.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 4

Ingredients

• 500 grams tripe
• 3 medium potatoes
• 2 large carrots
• 1 large onion
• 3 pieces garlic cloves
• 2 pieces celery stalks
• 1 liter beef or chicken stock
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 pieces bay leaves
• 1 teaspoon thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons parsley (for garnish)

Directions

Step 1

Rinse the tripe thoroughly under cold running water to clean it. Place it in a large pot of water, bring to a boil, and simmer for 20 minutes. Drain and set aside to cool slightly.

Step 2

Once the tripe has cooled, cut it into bite-sized pieces, about 1-inch squares.

Step 3

Peel and dice the potatoes, carrots, and onion into evenly sized pieces. Mince the garlic and slice the celery thinly.

Step 4

In a large pot, melt the butter over medium heat. Add the diced onion, garlic, and celery. Sauté until softened, about 5 minutes.

Step 5

Sprinkle the flour over the softened vegetables. Stir and cook for 2 minutes to create a roux.

Step 6

Gradually add the beef or chicken stock while stirring to prevent lumps. Bring the mixture to a simmer.

Step 7

Add the cut tripe, potatoes, carrots, bay leaves, thyme, salt, and pepper to the pot. Stir well to combine.

Step 8

Cover the pot and cook on low heat for 2 hours, stirring occasionally, until the tripe is tender and the vegetables are fully cooked.

Step 9

Taste and adjust seasoning as needed (add more salt or pepper if required).

Step 10

Ladle the stew into bowls, garnish with freshly chopped parsley, and serve warm with a side of crusty bread.

Nutrition Facts

Serving size	2587.3 grams (2587.3g)

Amount per serving	% Daily Value*
Calories	1581

Total Fat 49.30g	63%
Saturated Fat 22.10g	111%
Polyunsaturated Fat 1.80g
Cholesterol 722mg	241%
Sodium 8448mg	367%
Total Carbohydrate 193.70g	70%
Dietary Fiber 23.20g	83%
Total Sugars 27.10g
Protein 98.40g	197%

Vitamin D 5IU	23%
Calcium 690mg	53%
Iron 15mg	81%
Potassium 5297mg	113%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.5%

Protein: 24.4%

Carbs: 48.1%