Learn how to make some brown stewed honeycomb beef tripe cooked with onions. This is a really inexpensive, simple yet tasty recipe.

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Tripe and Onions (Caribbean Style)

Tripe has a very much aquired taste, you either love it or hate it! There isn't really a middle ground with it.

I don't pretend that it is my favourite organ meat, but if my audience ask me to make some tripe recipes then I am happy to adhere to this request.

Plus, I also had a surplus of tripe leftover from my Tripe and Beans recipe.

Tripe and onions is something that is more of popular dish with Northern England but my recipe is much more Caribbean themed.

The tripe is thoroughly cleaned with lime and vinegar, which is extremely important before it is tenderised.

As with my tripe and beans recipe, pressure cooking the tripe will optimise its tenderness.

hand scooping up the tripe from a platter.

Alternatively, you can do this on the stovetop, but this will take a few hours which is why I always recommend using a pressure cooker whether it is an instant pot or otherwise.

The tripe is chopped into small pieces, seasoned and cooked up with onions.

Since tripe is quite tasteless cooking it up and seasoning it is key to making it more palatable.

With that being said, most organ meat, it is cheap and cheerful, a little goes along way.

Ingredients you need

Tripe - Beef tripe, more specifically honeycomb is my go to because it is very tender and easier to cook.
Beef stock - This helps to give the overall dish more flavour while creating a small amount of gravy.
Raw cane sugar/Browning sauce - I use both to darken the tripe along with the onions.
Tomato paste - Only a small amount is needed to enhance the taste of the overall dish.
Olive oil - Used for sauteing the onions.
All purpose seasoning, thyme, chadon beni, garlic/onion granules, paprika, black pepper, pink salt - This is all of the seasoning that I use.
Chilli flakes - This gives the recipe a little kick, not extreme heat.

The steps

Place the tripe in a large bowl filled with water.
Pour the vinegar and salt into the bowl.
Use the halves of lime to rub the tripe while inspecting it for any dirt/debris.
Rinse off the tripe (I use a colander) several times with water.
Place the tripe in the instant pot filled half way with water.

Switch the instant pot on, select "pressure cook" use the "+/-" button to 60 minutes.
Put the lid on and flick the switch to "sealing" the unit will take a few minutes to come to pressure.
After the given time, leave the unit to perform a natural release which will take up to 15 minutes.
Turn the switch from "sealing" to "venting" which will release any excess pressure.
Drain off the water and leave the tripe to cool down.

Chop the tripe into small pieces ready to use.
Place the tripe in a large bowl.
Add the homemade browning sauce, raw cane sugar, all purpose seasoning, onion/garlic granules, chadon beni, thyme, paprika, black pepper, pink salt and chilli flakes.
Use your hands to work the seasoning into the tripe.

Heat olive oil in a medium sized skillet/frying pan on medium heat.
Add the tripe and proceed to cook it for several minutes until it starts to darken.
Add the onion and saute for about 10 minutes, you want the onions to darken, you may need to add some more oil to the pan to prevent any sticking.

Add the tomato paste, browning sauce and stir.
Pour in the beef stock.
Reduce the heat to low and simmer for 10 minutes, stirring often.
Do a taste test and add additional black pepper and pink salt to taste.

Notes and tips

This is the recipe link that you will need for my All Purpose Seasoning and Homemade Browning Sauce.
If you are using the store bought browning sauce and not my homemade browning sauce then you will only need 1 teaspoon when seasoning and ½ teaspoon when adding the tomato paste to the pan.
Make sure you are using beef stock that is low in sodium and gluten free.
I highly recommend pressure cooking the tripe as it will take a few hours to tenderise on the stovetop.
Do not freeze this recipe, serve it immediately, if possible.
Any leftovers should be refrigerated for up to 2 days.
Reheat any leftovers on the stovetop, you may need to add a splash or stock or water to loosen it up.
Check the tripe after you have pressure cooked it, it should be soft and spongy. If it isn't then then pressure cook it for a bit longer.
I highly recommend using honeycomb beef tripe as this the most tender variation of tripe.
Make sure to do a taste test of the recipe and adjust if needed.

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Tripe and Onions (Caribbean Style)

Ingredients you need

The steps

Notes and tips

More recipes to try