This hearty stew, brimming with tender beef, tripe, vegetables and chickpeas is perfect for a big Sunday dinner. In true Filipino fashion, serve it with rice.
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Filipino-Style Tripe and Beef Stew
- Prep Time: 20 minutes
- Cook Time: 2 hours 50 mins
- Total Time: 3 hours 10 minutes
- Yield: Serves 8 1x
Ingredients
1 lb (500 g) Beef Digital Flexor Meat
2 tbsp (30 mL) canola or sunflower oil
1 cup (250 mL) diced onion
2 cloves garlic, minced
2 cups (500 mL) tomato purée (passata)
1 bay leaf
Salt
1 lb (500 g) Beef Honeycomb Tripe
2 small ripe plantains, peeled and sliced into 1-inch (2.5 cm) pieces (See Tips)
2 carrots, cut into 1-inch (2.5 cm) pieces
2 yellow flesh potatoes (about 1 lb/500 g), peeled and quartered
1 can (14 oz/398 mL) chickpeas, drained and rinsed
1 large baby bok choy, leaves separated
1 cup (250 mL) chopped (1 inch/2.5 cm) green beans
2 green onions, thinly sliced
Instructions
- Trim ends from digital flexor meat and cut lengthwise in half, then crosswise into 1-inch (2.5 cm) slices. Pat dry with paper towel. Heat oil over medium heat in a large pot. Brown beef in batches as necessary, turning with tongs, until browned all over. Transfer to bowl with a slotted spoon. Set aside.
- Reduce heat to medium-low. Add onion and garlic; cook, stirring, for about 5 minutes or until onion starts to brown. Add 2 cups (500 mL) water, tomato purée, bay leaf and ½ tsp (2 mL) salt; bring to a simmer. Cover, reduce heat to low and simmer for 2½ to 3 hours, checking occasionally to ensure liquid covers meat and adding water as needed, until the meat is fork-tender.
- Meanwhile, rinse the tripe under cold water. Cut the tripe into pieces 1 inch (2.5 cm) wide and 4 inches (10 cm) long. Place in a deep pot and add 8 cups (2 L) water and 1 tsp (5 mL) salt. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 2½ hours until the tripe is tender and just slightly chewy. Drain, discarding the cooking liquid.
- Add tripe, plantains, carrots and potatoes to beef mixture; bring to a boil over high heat. Reduce heat and boil gently, uncovered, for 10 minutes. Add chickpeas, bok choy and green beans. Boil gently for 10 minutes or until the potatoes and green beans are tender. Season to taste with salt. Serve sprinkled with green onions.
Notes
To peel plantains, trim off both ends. Using a sharp paring knife, cut lengthwise along each ridge of the plantain. Avoid cutting too deeply, you only want to cut through the skin, not the flesh. Peel off each section of the skin and discard, then cut flesh crosswise into pieces.
Electric Pressure Cooker Method for Tripe: In step 3, reduce water to 4 cups (1 L) water; seal the pressure cooker lid and make sure the vent is closed. Set the pressure to HIGH and time for 40 minutes. When the timer beeps, quick-release the pressure. Drain as directed and proceed with step 4.
