Slow-Cooked Tripe with Potatoes and Smoked Sausage
A hearty, satisfying stew where tender tripe meets smoky bacon, savory sausage, and golden potatoes in a rich tomato broth. This budget-friendly pressure cooker recipe gets even better the next day as the flavors deepen.
🛒 Ingredients
4 servings
- 1.5 kg cleaned tripe, cut into strips
- 150 g smoked bacon, diced
- 1 smoked sausage (chorizo or kielbasa), sliced
- 3 tablespoons olive oil
- 4 medium potatoes, peeled and cubed
- 4 garlic cloves, minced
- 5 tablespoons tomato sauce
- 2 chicken bouillon cubes
- Freshly ground black pepper to taste
- 2 lemons (for cleaning the tripe)
- Fresh parsley, chopped
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Directions
- 1
Rinse the tripe thoroughly under cold water. Place it in a pressure cooker with water and the juice of one lemon, bring to a boil, discard the water and repeat the process once more to remove impurities and any strong odor.
- 2
Drain the tripe and set aside. In the same pressure cooker, heat the olive oil over medium heat and sauté the bacon and sliced sausage until lightly browned. Add the minced garlic and cook until golden and fragrant.
- 3
Add the tripe back to the pot along with the bouillon cubes, tomato sauce, black pepper, and enough water to nearly cover everything. Seal the pressure cooker and cook on high heat for approximately 40 minutes.
- 4
Carefully release the pressure and open the lid. Check the tripe for tenderness. Add the cubed potatoes, stir well to combine with the broth and season with salt if needed.
- 5
Cook for an additional 5 minutes under pressure if there is little liquid, or simmer uncovered until potatoes are fork-tender. Serve hot garnished with fresh parsley.
💡 Chef's Tip
Proper cleaning of the tripe is the key step — never skip the double-boiling with lemon. This dish tastes even better reheated the next day once the broth has thickened and the flavors have melded together.
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