Beef Offal Stew

Instructions

1. Prepare the offal
   Rinse all offal thoroughly under cold water. For tripe, boil in salted water for 15 minutes, then drain and rinse again. Pat all offal pieces dry with paper towels and season with salt and pepper.
2. Sear the meats
   Heat olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the heart and kidney pieces until browned on all sides, about 3-4 minutes per batch. Set aside. Sear liver pieces separately for about 2 minutes (liver needs less time) and set aside.
3. Build the flavor base
   In the same pot, add onions, carrots, and celery. Cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant. Stir in tomato paste and cook for 2 minutes to caramelize slightly.
4. Deglaze and add liquids
   Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let reduce by half, about 5 minutes. Add beef stock, bay leaves, and thyme.
5. Combine and simmer
   Return the tripe, heart, and kidney to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 3 hours, stirring occasionally, until the offal is tender.
6. Add the liver
   About 20 minutes before the stew is done, add the liver pieces. Liver cooks much faster than other offal and will become tough if overcooked.
7. Adjust seasoning
   Taste the stew and adjust seasoning with salt and pepper as needed. Remove bay leaves before serving. If the stew is too thin, you can simmer uncovered for the last 15-20 minutes to reduce the liquid.