Tripice na Dalmatinski (Traditional Dalmatian Tripe Stew)

Sastojci

• Beef tripe, cleaned and cut1 kg
• Pancetta, diced100 g
• Onions, chopped2 large
• Garlic, minced4 cloves
• Carrots, diced2 medium
• Celery stalks, diced2
• Tomato paste2 tbsp
• Dry white wine200 ml
• Beef broth500 ml
• Bay leaves2
• Fresh parsley, choppeda bunch
• Saltto taste
• Black pepperto taste
• Olive oil2 tbsp

Koraci

1. 1

   Rinse the cleaned tripe thoroughly under cold water. Cut into bite-sized pieces.

2. 2

   In a large pot or Dutch oven, heat olive oil over medium heat. Add diced pancetta and cook until crispy. Remove pancetta and set aside, leaving the rendered fat in the pot.

3. 3

   Add chopped onions, carrots, and celery to the pot. Sauté until softened, about 8-10 minutes.

4. 4

   Add minced garlic and cook for another minute until fragrant.

5. 5

   Stir in the tomato paste and cook for 1-2 minutes, stirring constantly.

6. 6

   Add the tripe pieces to the pot and stir to coat.

7. 7

   Pour in the white wine and scrape the bottom of the pot to deglaze. Let it simmer for a few minutes until the alcohol evaporates.

8. 8

   Add the beef broth, bay leaves, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2-3 hours, or until the tripe is very tender.

9. 9

   Stir in the cooked pancetta during the last 30 minutes of cooking.

10. 10

    Adjust seasoning with salt and pepper to taste. Remove bay leaves before serving.

11. 11

    Serve hot, garnished with fresh chopped parsley.