Beef Tripe Sauce Chasseur with Angel Hair

Maybe it is the fact that I was born and raise in Vietnam, I am fond of eating animal internal organs. Beef tripe is one of them.

Often I would order the Ginger Scallion Beef Tripe at Chinese dim sum as W likes it very much.

Tripe refers to the edible part of a cow’s stomach. There are two types – honeycomb and book. Both are appropriately named after their physical looks. Honeycomb tripe looks exactly in the shape of a honeycomb whereas book tripe has layer over layers that flip like a book.

Tripe promotes a reduced-calorie diet as it contains as much protein as meat, since each 4-oz. serving contains nearly 14 g of protein. Tripe is only fattening if you cook it in fat or eat it with high-fat foods.

I’d made the ginger scallion numerous times before, the way my mom taught me, but was opting for a more soupy/sauce base this time.

Notice that tripe itself has no flavor or almost tasteless, it could be added to any type of sauce/soup and the flavor will be deeply absorbed, especially when you slow-cook it.

Beef Tripe Sauce Chasseur is a filling, low-calorie dish with a clear broth and added vegetables. This dish promotes stress-free and low-maintenance for holiday cooking as it could be prepared one day ahead.

I personally prefer book tripe over honeycomb due to its crunchier texture. Either type of tripe tastes wonderfully in this chasseur (or even a combo if you might). Please note that book tripe takes two or three times longer to cook than honeycomb tripe. And you don’t want to overcook honeycomb trip as you will get a fat-like texture which I detest. Very much.

Let me know what you think if you ever get a chance to make this. Feedback is highly recommended.

Enjoy your holiday weekend! Nom nom nom!

Beef Tripe Sauce Chasseur

Serving:4
Ingredients:
2 pounds beef- book tripe
1 tsp vanilla extract
2 tablespoons olive oil
1 onion, thinly sliced
6 garlic cloves, coarsely chopped
42 oz.(1 can of 28-oz and 1 can of 14-oz.) diced tomatoes
2 tbsp chopped fresh thyme leaves, or 1 tsp dried
2 tbsp chopped fresh rosemary leaves, or 1 tsp dried
2 tbsp chopped fresh oregano leaves, or 1 tsp dried
1/2 cup dry white wine
Salt and pepper, to taste
8oz angel hair, cooked to al dente
1/4 cup Parmigiano-Reggiano, freshly grated
1 bunch mint leaves, finely chopped

Preparation
In a pot, fill with enough water to cover the tripe. Bring to a boil, about 10 – 15 minutes. Drain and rinse with cold water. This process helps to reduce the gammy smell and fat of the tripe.

In the same pot, combine the tripe and vanilla. Add enough water to cover the tripe by 2 inches. Cover and bring to a boil. Reduce to a simmer and cook until the tripe is very tender, about 1 to 1 1/4 hours. Replenishing the water as necessary. (Note: if using honeycomb tripe, skip this step.)

Drain the tripe and allow to cool. Slice the tripe into 1-inch strips.

In a skillet, heat the olive oil over medium-high heat. Add the onion and garlic to cook until soft and light golden brown, about 3 minutes. Add tripe and saute for 3 minutes. Add tomato sauce, herbs and wine and bring to a boil. Reduce to a simmer and covered, for 45 minutes. Stirring often and cook until sauce thicken. Season with salt.

Meanwhile, in a small bowl, combine the grated cheese, pepper and mint and stir to combine.

Divide pasta evenly among 4 bowls. Add Beef Tripe Sauce Chasseur. Top with cheese mixture. Serve and enjoy.