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Spring Beef Tripe

Spring Beef Tripe

  • Total Time: 2 hours 10 mins
  • Yield: 4 1x



For the beef tripe:

  • 1 package of Rumba Meats™ Honeycomb Beef Tripe
  • 2 bay leaves
  • Salt and pepper to taste

For the base stew:

  • 1 tablespoon of olive oil
  • 1 onion, julienned
  • 1 clove of garlic
  • 1 carrot, sliced
  • 1 large tomato, diced
  • 1 cup of tomato sauce, or tomato paste
  • 1 teaspoon of oregano
  • Salt and pepper to taste
  • 1 cup of peas
  • 1 cup of whole kernel corn


  1. First, wash the beef tripe under a stream of cold water. Then place it in a pot with cold water, along with 2 bay leaves, salt and pepper to taste, and cook for about 90 minutes. If you use a pressure cooker, it’s only 45 minutes.
  2. Once ready, remove the beef tripe, let it cool down, and cut it into small strips. Set aside.
  3. Then, for the base stew, pour some olive oil in a pan and fry the onion and chopped garlic for about 4 minutes. Add the carrot. Cook for about 3 minutes.
  4. Add the chopped tomato, the tomato sauce, and season with oregano, salt and pepper to taste.
  5. Add the cut beef tripe and 1 cup of the water from the beef tripe preparation, or 1 cup of beef broth. Mix well, and then add the peas and corn.
  6. Cook over medium heat for about 4 minutes and then turn off.
  7. Serve the beef tripe with a side of white rice or cube-shaped french fries.
  • Prep Time: 20 mins
  • Cook Time: 110 mins