Cacerola De Tripas - Casserole of Tripe

Be the first to review
READY IN: 1hr 45mins
Recipe by mollypaul

Tripe is the general term for beef stomach, consisting of four parts, of which honeycomb tripe is meatier and more tender and considered to be the best. Tripe is almost always sold bleached and partially cooked. This saves a lot of work, since unprocessed tripe would need to be cooked for many, many hours to make it tender enough to chew. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Ingredients Nutrition


  1. Preheat oven to 300F and spray a casserole dish with cooking spray.
  2. Dry tripe and cut into 2 inch strips.
  3. Melt butter, add onions and bell pepper; cook until soft.
  4. Add tripe and cook for five minutes.
  5. Pour into prepared casserole, add carrot and season with salt and pepper to taste.
  6. Mix flour and water together until smooth; pour over all.
  7. Bake for 90 minutes.
  8. Add Worcestershire sauce and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a