Beef Tripe Stew with Yuca Recipe for a Cozy Meal at Home

Beef tripe stew with yuca is a slow-simmered, Latin American and Caribbean–inspired dish of tender beef tripe and cassava in a savory broth with herbs and vegetables. Its appeal comes from the contrast between the tripe’s pleasantly springy texture and the soft, hearty yuca; seasonings and ingredients vary from one regional or family version to another.

Ingredients

2½ lb (1.1 kg) cleaned beef honeycomb tripe
10 cups (2.4 L) water, for simmering the tripe
1 tbsp (15 g) kosher salt, for the tripe-simmering water
1 small yellow onion, about 5 oz (140 g), quartered for the first simmer
2 bay leaves
½ tsp (1 g) whole black peppercorns
1½ lb (680 g) fresh yuca (cassava), peeled and cut into 2-inch (5 cm) pieces; or the same weight of frozen peeled yuca
2 tbsp (30 ml) neutral oil or olive oil
1 medium yellow onion, about 7 oz (200 g), finely diced
1 medium green bell pepper, about 6 oz (170 g), finely diced
2 celery stalks, about 3 oz (85 g), finely diced
4 garlic cloves, about 20 g, minced
2 tbsp (30 g) tomato paste
1 tsp (2 g) ground cumin
1 tsp (1 g) dried oregano
½ tsp (1 g) smoked paprika
4 cups (950 ml) low-sodium beef broth, plus more as needed
1 can (14½ oz / 411 g) diced tomatoes, with their juices
1 tsp (5 g) fine salt, then more to taste
½ tsp (1 g) freshly ground black pepper
½ cup (15 g) chopped fresh cilantro, divided
2 tbsp (30 ml) fresh lime juice, or to taste

Instructions

Prepare the tripe. Rinse the cleaned tripe under cool running water and trim away any tough excess fat. Cut it into roughly 1-inch (2.5 cm) pieces so it cooks evenly. If the tripe is sold in long strips, stack a few strips and slice them crosswise. Wash your hands and any surfaces that touched the raw tripe before handling other ingredients.
Simmer until tender. Put the tripe in a large heavy pot with the 10 cups (2.4 L) water, 1 tablespoon (15 g) salt, quartered onion, bay leaves, and peppercorns. Bring to a boil over high heat, skimming any foam from the surface. Reduce the heat to maintain a gentle simmer, partially cover, and cook for about 2 hours, stirring once or twice. The pieces should be tender and easy to bite, not rubbery; if they are still tough, continue simmering and check every 15 minutes. Use a food thermometer on a thick piece: USDA FSIS lists 160°F (71°C) as the safe minimum temperature for variety meats such as tripe. Drain the tripe, discard the cooking onion and bay leaves, and set the tripe aside. Reserve 1 cup (240 ml) of the cooking liquid in case the stew needs thinning.
Build the flavor base. While the tripe simmers, peel fresh yuca completely, including the thin pinkish layer beneath the brown skin, and cut it into 2-inch (5 cm) pieces. If using frozen peeled yuca, set it out to thaw while preparing the vegetables. Heat the oil in a clean large pot over medium heat. Add the diced onion, bell pepper, and celery and cook for 7 to 8 minutes, stirring now and then, until softened. Stir in the garlic, tomato paste, cumin, oregano, and paprika. Cook for 1 minute, stirring so the garlic does not scorch.
Make the stew. Add the beef broth, diced tomatoes and their juices, 1 teaspoon (5 g) salt, and ½ teaspoon (1 g) black pepper. Stir to loosen any browned bits from the bottom of the pot. Add the cooked tripe and bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for 10 minutes so the flavors begin to come together.
Cook the yuca in the broth. Add the yuca and enough reserved tripe liquid, if needed, to keep the pieces mostly submerged. Simmer gently for 25 to 30 minutes, stirring carefully once or twice so the yuca does not break apart. It is ready when a fork slides easily into the thickest piece. Some yuca pieces may split at the edges as they soften; that is normal and helps thicken the broth. If a firm, woody string runs through the center of a cooked piece, pull it out and discard it.
Finish and adjust. Stir in about half of the cilantro and the lime juice. Taste the broth and add more salt, pepper, or lime as needed. If it has thickened more than you like, add a splash of beef broth or the reserved cooking liquid. If it seems thin, simmer uncovered for a few more minutes. Serve hot with the remaining cilantro on top.

Tips

Choose cleaned tripe. Look for cleaned beef honeycomb tripe at a butcher or in the frozen section of a Latin American or international grocery store. Honeycomb tripe becomes tender with a long, gentle simmer. If only plain beef tripe is available, ask whether it has been cleaned; uncleaned tripe needs specialist preparation and is not a direct swap for the cleaned product used here.
Keep the simmer gentle. A hard, rolling boil can make the texture less pleasant and evaporate the liquid too quickly. Keep the pot at a quiet simmer and add hot water if the tripe is no longer covered during its first cooking stage. Tenderness matters more than the exact minute: older or thicker pieces can take longer.
Handle fresh yuca carefully. Use a sturdy knife to remove all of the brown peel and the layer just beneath it. Frozen peeled cassava is a convenient substitute and saves prep time; it has a similar flavor and texture, though pieces may be less uniform. Do not use raw or partly cooked yuca in the finished stew.
Mind the salt and texture. The first simmering liquid is salted and may be concentrated, so add only the measured salt to the finished pot before tasting. Stir gently after adding yuca, since vigorous mixing can turn the soft pieces into mash. A few broken edges are useful for thickening, but the stew should still have recognizable chunks.

Serving Suggestions

Serve the stew in deep bowls while the broth is hot, making sure each portion gets tripe, yuca, and vegetables. A little extra lime and chopped cilantro at the table brighten the rich, savory broth. White rice is a natural side for catching the sauce, while avocado slices or a crisp cabbage salad add a cool, fresh contrast. Warm corn tortillas, crusty bread, or fried plantains also work well, depending on the style of meal you want.

For a fuller spread, put lime wedges, sliced scallions, and a small bowl of hot sauce on the table so everyone can season their own serving. If serving rice alongside, keep it separate rather than stirring it into the pot; the stew stores and reheats more evenly that way, and diners can choose their preferred balance of rice and broth.

Variations

Add more vegetables: Diced carrots can go into the pot with the onion and pepper, while chopped kale or spinach can be stirred in during the last few minutes. Carrots make the broth sweeter; tender greens add color without changing the long tripe-cooking stage.

Use a different seasoning profile: For a brighter, herb-forward version, add a little chopped parsley or culantro with the cilantro. Culantro has a stronger, more assertive flavor; if it is hard to find, cilantro is a practical substitute. A pinch of chili flakes or a finely chopped hot pepper can add heat, but start small so it does not overpower the tripe and yuca.

Make it more tomato-forward: Add another ½ cup (120 ml) of crushed tomatoes or a few extra tablespoons of tomato paste, loosening the stew with broth as needed. This produces a thicker, more pronounced tomato sauce rather than a lighter, brothier stew.

Swap the root vegetable: If yuca is unavailable, peeled potato or green plantain can be used in a similar amount. Potato gives a softer, more familiar stew texture; plantain is firmer and brings a mild sweetness. Neither has yuca’s distinctive starchy, slightly chewy character, and both may need a different cooking time, so add them only when their fork tenderness can be checked before serving.

Storage and Reheating

Let the stew stop steaming heavily, then refrigerate it in shallow, covered containers within 2 hours of cooking. Keep it refrigerated at 40°F (4°C) or colder and use it within 3 to 4 days. The yuca continues to absorb broth as it sits, so the stew may be thicker the next day; that is expected, not a sign that it has spoiled. Add a little water or broth when reheating to restore a looser consistency.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring gently until it is steaming throughout and reaches 165°F (74°C), the USDA FSIS safe temperature for leftovers. Check the center of a large piece with a food thermometer, and avoid repeatedly cooling and reheating the whole pot. The stew can also be frozen in airtight containers for about 2 to 3 months for best quality. Thaw it in the refrigerator, then reheat to 165°F (74°C); yuca may become slightly softer after freezing.

Frequently Asked Questions

What does beef tripe taste and feel like?
Tripe has a mild, savory flavor that readily takes on the taste of the broth and seasonings. Properly simmered honeycomb tripe is tender but still has a springy, pleasantly chewy texture. If it feels tough or rubbery, it usually needs more time at a gentle simmer rather than more vigorous boiling.

Can I make this stew with frozen tripe or frozen yuca?
Yes. Thaw frozen tripe safely in the refrigerator before rinsing, trimming, and cooking it as directed. Frozen peeled yuca can replace fresh yuca at the same weight; thaw and drain it while you prep the vegetables, then simmer it in the stew until fork-tender. Frozen pieces can vary in size, so check them individually as they cook.

Can I cook the tripe ahead of time?
Yes. Simmer the tripe until tender, cool it promptly, and refrigerate it in a covered container with a little of its cooking liquid for up to 3 to 4 days. Make the stew later by preparing the vegetable base and adding the cooked tripe. The yuca is best cooked in the stew close to serving, since it can become very soft if it is cooked, chilled, and reheated several times.

Why is my stew too thick, or why is the yuca falling apart?
Yuca releases starch as it cooks, so the broth naturally thickens, especially after refrigeration. Add broth or water a little at a time to thin it. If the pieces are breaking apart, they may be overcooked or have been stirred too vigorously; use a gentle simmer, cut pieces to a similar size, and turn them carefully rather than stirring hard.

Do I have to use honeycomb tripe?
Honeycomb is a good choice because its folds hold the stew’s broth and its texture stays distinct when simmered. Other cleaned beef tripe can work, but the cut and thickness may change how long it takes to become tender. Follow the same tenderness checks, cook it thoroughly to the USDA FSIS safe minimum for variety meats, and allow extra simmering time if needed.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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