Stuffed Lamb Tripe with Braised Offal
A bold and deeply satisfying dish rooted in Brazilian northeastern tradition, bringing together tender lamb tripe stuffed with braised offal and fragrant herbs. This is primal, unapologetic comfort food at its finest — not for the faint-hearted, but absolutely worth every step.
🛒 Ingredients
2 servings
- 1 lamb stomach (with offal and tripe)
- 1 bunch fresh herbs (parsley, cilantro)
- 3 onions
- 3 garlic cloves
- 1 red bell pepper
- 5 ripe tomatoes
- 1 tbsp sugar
- Freshly ground black pepper
- A pinch of nutmeg
- 5 bay leaves
- 1 tsp smoked paprika
- 3 lemons
- 1 shot of rum or cachaça
- Baking soda
- Vegetable oil
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Directions
- 1
Squeeze one lemon into a glass, add sugar, rum and ice. Stir and sip slowly — consider it mise en place for the cook.
- 2
Scrub the lamb stomach thoroughly with lemon juice and baking soda. Rinse under cold running water several times until completely clean and odor-free.
- 3
Cut the tripe into bite-sized pieces and blanch in salted boiling water with bay leaves for 20 minutes. Drain and set aside.
- 4
Heat oil in a large pan over medium heat. Sauté the diced onions, minced garlic and bell pepper until golden and fragrant.
- 5
Add the chopped tomatoes, paprika, sugar, nutmeg and black pepper. Simmer on low heat for 15 minutes until a rich sauce forms.
- 6
Add the blanched tripe pieces to the sauce and cook for 10 more minutes. Stir in the fresh herbs and adjust seasoning.
- 7
Stuff the cleaned lamb stomach with the offal and tripe mixture. Sew it shut tightly with kitchen twine.
- 8
Simmer the stuffed tripe in salted water for 1h30. Strain and reserve the cooking broth — it makes an excellent soup starter.
💡 Chef's Tip
The leftover broth is liquid gold — strain it and serve hot with crusty bread. For best results, prepare the dish a day ahead and reheat gently; the flavors deepen overnight.
Similar Recipes
Same category — Meats
Same difficulty — Hard
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