Tripe and Onions (Caribbean Style)
Learn how to make some brown stewed honeycomb beef tripe cooked with onions. This is a really inexpensive, simple yet tasty recipe.
Servings 4 people
Calories 662kcal
Ingredients
- 1½ lb honeycomb beef tripe (680g)
- a few limes and vinegar (to clean the tripe)
To season the tripe
- 3 tablespoon homemade browning sauce (1 tsp, if you using store bought)
- 1 tablespoon raw cane sugar
- 2 tablespoon all purpose seasoning
- 1 tablespoon onion granules
- 1 tablespoon garlic granules
- 1 teaspoon chadon beni (use cilantro)
- 1 teaspoon thyme
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon pink salt
- ½ teaspoon chilli flakes
To cook the tripe
- 4 tablespoon olive oil
- 3 large onions sliced
- 1 tablespoon tomato paste
- ½ tablespoon homemade browning sauce (½ teaspoon for store bought version)
- 1 cup beef stock (250ml)
- additional black pepper and pink salt to taste
Instructions
To pressure cook the tripe
- 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.
Seasoning the tripe
- 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.
Cooking 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
- 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.
Nutrition
Calories: 662kcal | Carbohydrates: 24g | Protein: 56g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 21g | Cholesterol: 187mg | Sodium: 1101mg | Potassium: 441mg | Fiber: 6g | Sugar: 11g | Vitamin A: 539IU | Vitamin C: 8mg | Calcium: 195mg | Iron: 11mg