Tripe Stew In Broth

Materials Metric US
beef tripe (stomachs)* 930 g 2 lb
pork skins 60 g 3 oz
lard 10 g 1/3 oz
beef bones for making stock 1 kg 2.2 lb
* clean tripe can usually be bought in food supermarkets
Ingredients for 1 kg (2.2 lb) of materials
salt 12 g 2 tsp
pepper 1 g 1/2 tsp
paprika 0.5 g 1/4 tsp
marjoram 1 g 1/2 tsp
ginger 0.2 g 1/10 tsp
parsley, fresh 10 g 1/3 oz
celery, fresh 10 g 1/3 oz
carrots, fresh 10 g 1/3 oz


  1. Both beef and pork stomachs are prepared in the same manner. Clean stomachs well, than soak for 12 hours in cold water. A few water changes are needed. Cur stomachs into two parts, place in water and bring to a boil. Cook for 15 minutes. Remove from water and check for a smell. If an odor is still detected, boil stomachs for additional 15 minutes and the odor will go away. Place stomachs on screens or tables to cool.
  2. Wash the skins and simmer at 194-203° F, 90-95° C for 60 minutes in about 120 ml (1/2 cup) of water. Spread on table to cool down. Grind through 1/8" (3 mm) plate or smaller.
  3. Place bones in pot, add 5 liters (5 quarts and one cup) of water and bring to a boil. Cook for 3 hours, add parsley, celery and carrots and cook one more hour (total 4 hours). Strain the stock.
  4. Cut stomachs into strips 2 x 1/4" (50 x 6 mm). Grind skins through 1/8" (3 mm) plate. Mix the tripe and ground skins together adding salt, remaining spices and melted lard.
  5. Place 280 g (10 oz) tripe mixture in pint jar, and 140 g (5 oz) tripe in 1/2 pint jars. Add boiling hot beef stock leaving 1 inch headspace.
  6. Process at once at 250° F, 121° C:
    1/2 Pint jars - 40 min
    Pint jars - 60 min

Metal Cans

  • Processing steps 1-4 remain the same.
  • 5. Pack 550 g (19.40 oz) of tripe mixture in the can and pour 280 ml (9.47 oz) of beef stock, leaving 1/2 inch headspace.
  • 6. Exhaust cans to 170° F, 77° C meat temperature. Remove air bubbles and ad hot boiling stock to 1/4 inch from top.
  • 7. Seal and process at once at 250° F, 121° C:
  • 401x411 can - 60 min

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