Marinated Tripe Salad Recipe Recipe

Name: Marinated Tripe Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds honeycomb beef tripe, rinsed; 1 medium onion, coarsely chopped (about 1 cup); 1 head garlic, split down the middle, plus 6 whole cloves, finely minced (about 2 tablespoons); 1 bunch fresh thyme or 1 tablespoon dried thyme; 2 bay leaves; 1 tablespoon fennel seeds; 3 tablespoons red wine vinegar; Kosher salt; 10 fingerling potatoes; 1/2 cup dry white wine or vermouth; 1 tablespoon red chili pepper flakes; 1/2 cup olive oil; 1 tablespoon juice from 1 lemon; 1/2 cup picked fresh parsley leaves

Servings: persons

2 pounds honeycomb beef tripe, rinsed
1 medium onion, coarsely chopped (about 1 cup)
1 head garlic, split down the middle, plus 6 whole cloves, finely minced (about 2 tablespoons)
1 bunch fresh thyme or 1 tablespoon dried thyme
2 bay leaves
1 tablespoon fennel seeds
3 tablespoons red wine vinegar
Kosher salt
10 fingerling potatoes
1/2 cup dry white wine or vermouth
1 tablespoon red chili pepper flakes
1/2 cup olive oil
1 tablespoon juice from 1 lemon
1/2 cup picked fresh parsley leaves

1
Place tripe in a large stockpot and cover with water, about 2 quarts. Add onion, garlic, thyme, bay leaf, fennel, 1 tablespoon of vinegar, 1 tablespoon salt, and wine. Bring the to a boil, then reduce to simmer and cook uncovered until the tripe is very tender, about three hours. Skim any scum that rises to the surface. Remove from the heat and let tripe cool in the cooking liquid.
2
Meanwhile, place potatoes in a large pan and cover with salted water. Bring to simmer, then cook until tender when pierced with a knife, 10 to 15 minutes. Drain, rinse under cold running water, and set aside until cool enough to handle. Cut the potatoes into 1/4 inch slices and place in a mixing bowl. In a separate bowl, combine chili flakes, olive oil, lemon juice, and remaining lemon juice. Season to taste with salt.
3
When tripe is cool, thinly slice into thin ribbons and add to bowl with potatoes. Add parsley.
4
Whisk vinaigrette and dress potato/trip mixture to taste. Serve immediately.

1493

kcal

Calories

Fat

305

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds honeycomb beef tripe, rinsed, 1 medium onion, coarsely chopped (about 1 cup), 1 head garlic, split down the middle, plus 6 whole cloves, finely minced (about 2 tablespoons), 1 bunch fresh thyme or 1 tablespoon dried thyme, and more.

Yes, Marinated Tripe Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Marinated Tripe Salad Recipe

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