Tripe Stew with Gnocchi (Dalmatian-Inspired)
60% autentično · Croatian Fusion
A creative twist on the Dalmatian tripe stew, incorporating soft potato gnocchi directly into the rich, savory stew for a more substantial and comforting meal. This version offers a delightful textural contrast.
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Sastojci
- Beef tripe, cleaned and cut1 kg
- Pancetta, diced100 g
- Onions, chopped2 large
- Garlic, minced4 cloves
- Carrots, diced1 medium
- Tomato paste2 tbsp
- Dry white wine150 ml
- Beef broth600 ml
- Bay leaves2
- Fresh rosemary1 sprig
- Potato gnocchi (store-bought or homemade)500 g
- Saltto taste
- Black pepperto taste
- Olive oil2 tbsp
Koraci
- 1
Prepare the tripe as in the traditional recipe (steps 1-7).
- 2
Add beef broth, bay leaves, and rosemary sprig. Bring to a boil, then reduce heat, cover, and simmer for 2.5 hours until tripe is tender.
- 3
Remove bay leaves and rosemary sprig. Stir in the cooked pancetta.
- 4
Bring the stew back to a gentle simmer. Add the potato gnocchi directly to the stew.
- 5
Cook for 3-5 minutes, or until the gnocchi float to the surface and are cooked through.
- 6
Adjust seasoning with salt and pepper.
- 7
Serve hot in bowls, ensuring each serving has plenty of tripe and gnocchi.
