Name: Irish Tripe Stew
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 4 serving(s)
Ingredients: 2 -2 1/2 lbs of white honeycomb beef tripe; 1 large onion; 1 carrot; 1/4 lb butter; 3 tablespoons flour, mixed with; 1 cup cold water

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Recipe by Ed Duffin

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With the start of the potato famine in Ireland in 1845 thousands of Irish left the "Ole Country". Many came to the lower east side of New York City to start a new life. They were very poor and had little to eat. Tripe was cheap and fed mainly to animals at the time. This is authentic and one of the meals they existed on during those hard times. It's simple to prepare and filling.

Ready In:: 2hrs 10mins
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ingredients

2 - 2 ¹⁄₂ lbs of white honeycomb beef tripe
1 large onion
1 carrot
¹⁄₄ lb butter
3 tablespoons flour, mixed with
1 cup cold water

directions

Cut tripe into 1 inch squares or there abouts. (To your liking).
Cover with cold water (at least one1 inch over top of tripe.).
Cut onion into quarters and add to tripe.
Cut up carrot and add to tripe.
Bring to a boil uncovered and simmer on medium low about 2 hours.
There should be enough liquid left to cover the tripe.
Add the butter.
When butter is melted add the flour and water mixture slowley to thicken.
Add salt and pepper to taste.and cook about 5 minutes on low.

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RECIPE MADE WITH LOVE BY

@Ed Duffin

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@Ed Duffin

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"With the start of the potato famine in Ireland in 1845 thousands of Irish left the "Ole Country". Many came to the lower east side of New York City to start a new life. They were very poor and had little to eat. Tripe was cheap and fed mainly to animals at the time. This is authentic and one of the meals they existed on during those hard times. It's simple to prepare and filling."

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review by Iluv2cook59

5/18/2010

awesome, just like my mama used to cook it... but I added some dumplings and baby onions !! served this with garlic mash ...mmmhhmmm .. thanks for sharing the recipe!

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creation by Ed Duffin

8/27/2008

With the start of the potato famine in Ireland in 1845 thousands of Irish left the "Ole Country". Many came to the lower east side of New York City to start a new life. They were very poor and had little to eat. Tripe was cheap and fed mainly to animals at the time. This is authentic and one of the meals they existed on during those hard times. It's simple to prepare and filling.