Tripice na Zagrebački (Classic Tripe Stew)

Sastojci

• Beef tripe, cleaned and pre-cooked1 kg
• Pork belly, diced150 g
• Onions, chopped2 large
• Garlic, minced4 cloves
• Carrots, diced2 medium
• Potatoes, diced2 medium
• Tomato paste2 tbsp
• Sweet paprika1 tbsp
• Hot paprika (optional)1 tsp
• Bay leaf2
• Beef broth500 ml
• White wine100 ml
• All-purpose flour2 tbsp
• Vegetable oil2 tbsp
• Saltto taste
• Black pepperto taste
• Fresh parsley, chopped (for garnish)2 tbsp

Koraci

1. 1

   Cut the pre-cooked tripe into bite-sized pieces.

2. 2

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

3. 3

   Add chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes.

4. 4

   Stir in minced garlic and cook for another minute until fragrant.

5. 5

   Add diced carrots and cook for 5 minutes, stirring occasionally.

6. 6

   Stir in tomato paste, sweet paprika, and hot paprika (if using). Cook for 1-2 minutes, stirring constantly, until fragrant.

7. 7

   Add the tripe pieces to the pot and stir to coat with the spice mixture.

8. 8

   Pour in white wine and scrape the bottom of the pot to deglaze. Let it simmer for 2 minutes.

9. 9

   Add beef broth, bay leaves, salt, and black pepper. Bring to a simmer.

10. 10

    Reduce heat to low, cover the pot, and simmer for at least 1.5 to 2 hours, or until the tripe is very tender. Stir occasionally.

11. 11

    Add diced potatoes to the stew. Continue to simmer, covered, for another 20-30 minutes, or until potatoes are tender.

12. 12

    In a small bowl, whisk flour with a little cold water to form a smooth slurry. Stir this slurry into the stew to thicken it slightly. Simmer for another 5 minutes.

13. 13

    Remove bay leaves. Taste and adjust seasoning with salt and pepper if needed. Stir in the reserved crispy pork belly.

14. 14

    Serve hot, garnished with fresh chopped parsley.