Tripe Stew

Instructions

1. Prepare the tripe
   If using raw tripe, place it in a large pot, cover with water, add 1 tablespoon of salt and bring to a boil. Reduce heat and simmer for about 1 hour until tripe is tender. Drain and rinse thoroughly. If using pre-cooked tripe, rinse well and cut into 1-inch pieces.
2. Sauté the vegetables
   In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the onion, garlic, carrots, and celery. Cook for 5-7 minutes until softened but not browned. Add the bell pepper and cook for another 2 minutes.
3. Build the flavor base
   Add the paprika, cumin, and cayenne (if using) to the vegetables and stir for 30 seconds until fragrant. Pour in the white wine and simmer for 2 minutes, scraping up any browned bits from the bottom of the pot.
4. Add tripe and liquids
   Add the prepared tripe, diced tomatoes with their juice, bay leaves, and broth to the pot. Season with salt and black pepper. Bring to a boil, then reduce heat to low. Cover and simmer gently for 2-3 hours, stirring occasionally, until the tripe is very tender.
5. Check seasoning and consistency
   After cooking, taste and adjust seasoning if needed. If the stew is too thin, simmer uncovered for 15-20 minutes to reduce the liquid. If too thick, add a little more broth or water.
6. Finish and serve
   Remove the bay leaves. Stir in the fresh parsley, reserving some for garnish. Ladle the stew into bowls and garnish with the remaining parsley. Serve hot with crusty bread for dipping.