Braised Tripe with White Beans and Chorizo
A hearty, comforting stew of tender tripe slow-cooked with creamy white beans and smoky chorizo. This rustic pressure-cooker dish is perfect for feeding a crowd on a cold evening, and tastes even better the next day.
🛒 Ingredients
14 servings
- 4 kg beef tripe, cut into strips
- 500 g dried white beans
- 500 g chorizo sausage, sliced
- 6 ripe tomatoes, roughly chopped
- 2 onions, diced
- 2 lemons
- 1 can (130 g) tomato paste
- Fresh parsley and chives, to taste
- Salt and white pepper, to taste
- A drizzle of olive oil
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Directions
- 1
Trim all fat from the tripe and blanch in boiling water with the juice of 2 lemons, adding the squeezed lemon halves to the pot as well to help neutralize any odor.
- 2
Drain, rinse thoroughly under cold water, and repeat the blanching process once more to ensure the tripe is completely clean and odor-free.
- 3
In a pressure cooker, sauté the onions in olive oil until soft and translucent, then add the chopped tomatoes and cook until they break down, about 5 minutes.
- 4
Add the tripe, white beans (no soaking needed), tomato paste, salt, and white pepper. Cover with enough water to submerge everything.
- 5
Seal the pressure cooker, bring to full pressure, then reduce heat and cook for 1 hour and 15 minutes.
- 6
Meanwhile, pan-fry the chorizo slices in a dry skillet over medium heat until lightly browned and fragrant.
- 7
Stir the chorizo and fresh herbs into the stew, adjust seasoning, and serve hot.
💡 Chef's Tip
This stew improves overnight as the flavors meld together. Store leftovers in the fridge and reheat gently on the stovetop with a splash of water if needed.
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