Hawaiian Tripe Stew Recipe with Beef and Vegetables

Hawaiian-style tripe stew is a savory, tomato-based stew of tender beef tripe, potatoes, carrots, celery, and onion, served hot with rice. It is a hearty local-style comfort dish, and household versions vary; this stovetop recipe builds flavor in the broth while giving the tripe time to become tender.

Ingredients

2 lb (907 g) cleaned beef honeycomb tripe, cut into bite-size strips or pieces
8 cups (1.9 L) water, for blanching the tripe
1 tablespoon (15 ml) neutral cooking oil
1 medium yellow onion, about 1 cup (150 g) chopped
2 cloves garlic, about 2 teaspoons (10 g) minced
6 cups (1.4 L) low-sodium beef broth
1 can tomato sauce, 15 oz (425 g)
1 can diced tomatoes, 14.5 oz (411 g), with their juice
2 medium carrots, about 1 cup (150 g), peeled and cut into ½-inch (1.25 cm) pieces
2 celery ribs, about 1 cup (100 g), sliced
1½ lb (680 g) waxy potatoes, such as Yukon Gold, cut into 1-inch (2.5 cm) chunks
1 green bell pepper, about 1 cup (150 g), seeded and chopped
2 bay leaves
1 teaspoon (2 g) sweet paprika
1½ teaspoons (9 g) fine salt, plus more to taste
½ teaspoon (1 g) freshly ground black pepper, plus more to taste
2 tablespoons (8 g) chopped fresh parsley, for serving

Instructions

Prepare the tripe. Rinse the cleaned tripe under cool running water and check for any tough edges or excess fat; trim those away with a sharp knife. Cut the tripe into pieces that are easy to eat with a spoon. Put the 8 cups of blanching water in a large pot and bring it to a boil. Add the tripe, return the water to a boil, and blanch for 10 minutes. Drain the tripe in a colander and discard the blanching water. This short first boil helps give the finished broth a cleaner flavor; it does not replace the longer simmer that tenderizes the tripe.
Start the stew base. Wipe out the pot and set it over medium heat. Add the oil and onion and cook for about 4 minutes, stirring occasionally, until the onion begins to soften. Add the garlic and paprika and stir for 30 seconds, just until fragrant. Avoid browning the garlic, which can make the tomato broth taste bitter.
Simmer the tripe. Add the drained tripe, beef broth, tomato sauce, diced tomatoes and their juice, bay leaves, salt, and pepper. Stir and bring the pot to a gentle boil, then lower the heat so the stew simmers steadily but does not bubble hard. Cover the pot with the lid slightly ajar and simmer for 1 hour 45 minutes, stirring every 25 to 30 minutes and checking that the liquid is not boiling away. If the tripe is still chewy, continue simmering in 15-minute increments. Check a thick piece with a food thermometer: USDA FSIS guidance for organ meat calls for a safe minimum internal temperature of 160°F (71°C); the tripe should also be tender enough to bite comfortably.
Add the vegetables. Stir in the carrots, celery, potatoes, and bell pepper. Keep the stew at a gentle simmer, uncovered or with the lid slightly ajar, for about 30 minutes. Stir carefully once or twice so the potatoes stay intact. The vegetables are ready when a fork slides easily into a potato and the carrots are tender, while the broth has thickened slightly.
Taste and serve. Remove the bay leaves. Taste the broth and add more salt or pepper as needed. If you prefer a thinner stew, stir in a little hot water or broth; if it seems too thin, simmer it uncovered for a few extra minutes. Ladle into bowls and finish with chopped parsley.

Tips

Choose the tripe thoughtfully. Cleaned honeycomb tripe is a practical choice because its texture holds up during a long simmer. It is usually sold refrigerated or frozen at butcher shops and some Asian or international grocery stores. If you find blanket tripe instead, use the same weight; it may have a softer, less honeycombed texture. Ask the butcher whether it has already been cleaned, and follow any package directions for rinsing.
Keep the heat gentle. A hard boil can make the pieces bounce around, break the potatoes, and reduce the broth too quickly. Look for small, occasional bubbles. If the liquid drops below the tripe before it softens, add hot broth or water a half cup (120 ml) at a time.
Cut vegetables evenly. Pieces of similar size cook at about the same rate. Keep the potatoes around 1 inch (2.5 cm) and the carrots around ½ inch (1.25 cm); much smaller pieces can collapse during the final simmer.
Adjust salt near the end. Broth brands vary in saltiness, and the stew concentrates as it simmers. Starting with low-sodium broth and tasting after the vegetables cook makes it easier to season without oversalting.

Serving Suggestions

Serve the stew piping hot in wide bowls with steamed white rice, which is a familiar pairing for a filling local-style meal. A scoop of rice can sit alongside the stew or in the bowl to soak up the tomato-rich broth. If you want something fresh with the rich, soft textures, add a simple green salad, sliced cucumber, or lightly dressed cabbage. Keep any side dish mild so it complements rather than overwhelms the stew.

For a casual shared meal, set out chopped parsley and black pepper for people to add at the table. A small bowl of chili pepper water or another preferred hot sauce can provide heat separately, so the main pot stays gently seasoned for everyone. The stew is substantial on its own, so a small serving of rice and one light side are usually enough.

Variations

For a more substantial version, add 1 lb (454 g) beef chuck cut into 1-inch (2.5 cm) cubes. Brown it in the oil before cooking the onion, then simmer it with the tripe and broth. Keep the same long simmer and confirm that the beef is fully tender before adding the vegetables. The extra beef makes the stew richer and meatier, though it is not necessary for a satisfying tripe stew.

You can leave out the bell pepper, use red bell pepper for a sweeter note, or replace some of the potatoes with 1 cup (150 g) chopped cabbage added for the final 15 minutes. For a slightly more pronounced tomato flavor, stir in 1 tablespoon (16 g) tomato paste with the garlic; for a milder broth, replace 1 cup (240 ml) of beef broth with water. These are flexible home-style adjustments rather than rules for a single definitive version.

If honeycomb tripe is unavailable, blanket tripe works in the same quantity, but the surface and bite will differ. Beef chuck can be used instead if you do not eat tripe, but that makes a tomato-beef stew rather than tripe stew. There is no close, like-for-like vegetable substitute for tripe’s distinctive texture.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. The stew keeps for 3 to 4 days in the refrigerator. The tripe and vegetables can firm up as they chill, and the broth may thicken; that is normal. Add a splash of water or broth when reheating if needed.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring gently until the stew is steaming throughout and reaches 165°F (74°C), checked with a food thermometer. You can also microwave a covered, microwave-safe serving, stirring partway through and checking several spots for 165°F (74°C). Freeze portions in airtight freezer-safe containers for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C); potatoes may be softer after freezing.

Frequently Asked Questions

What kind of tripe is best for this stew?

Cleaned beef honeycomb tripe is a dependable choice because it keeps its shape during a long simmer and has a distinctive, pleasantly springy texture. Blanket tripe can also be used, although it may turn softer. Buy tripe from a source that stores it properly, keep it cold, and follow the package instructions for handling.

Does tripe need to be boiled before it goes into the stew?

This recipe blanches the tripe for 10 minutes and discards that water before making the stew. The step is useful for a cleaner-tasting broth, but it is not the tenderizing stage: the tripe still needs the long, gentle simmer in the tomato and beef broth. Do not skip the simmer just because the pieces have been blanched.

How can I tell when the tripe is tender?

After the stated simmer, test a piece with a fork and take a small bite once it is cool enough to taste. It should be easy to chew rather than rubbery or tough. If it resists, continue simmering in 15-minute increments and check again. Cooking time varies with the tripe’s thickness and how it was prepared before sale.

Can I make Hawaiian tripe stew in a slow cooker?

You can adapt the simmering stage, but first blanch and drain the tripe as directed, and sauté the onion and garlic in a pan for better flavor. Transfer those ingredients and the broth, tomatoes, seasonings, and tripe to the slow cooker. Cook until the tripe is tender and reaches the safe temperature, then add the vegetables near the end so they do not turn to mush. Slow-cooker models vary, so use tenderness rather than a fixed time as your guide.

Why is my tripe still chewy after simmering?

Tripe can need longer than expected, especially if the pieces are thick or the simmer was too low to keep the liquid gently bubbling. Keep the pot covered partly, check the liquid level, and give it more time in 15-minute increments. Avoid raising the heat to a rolling boil; a steady, gentle simmer is a better way to soften the tripe without breaking up the vegetables later.

Can I prepare the stew a day ahead?

Yes. Cool it promptly, refrigerate it within 2 hours, and store it covered. The flavors meld as it rests, and the broth may become thicker overnight. Reheat gently with a splash of broth or water and check that it reaches 165°F (74°C). If making it ahead, you can also cook the tripe in the broth first and add the vegetables during reheating, though they will need enough simmering time to become tender.

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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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