Irish Tripe Stew Food

TRADITIONAL IRISH STEW

Traditional Irish Stew image

A traditional Irish stew is the backbone of Irish food. It is a delicious, hearty, and filling recipe of mutton and potatoes along with vegetables.

Provided by Elaine Lemm

Categories Dinner Entree

Time 2h40m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil, divided
1 pound mutton or lamb cutlets, bones removed, cut into 2-inch/5-centimeter chunks
2 pounds potatoes, peeled and cut into quarters
1 cup onion, roughly chopped
1 cup leeks, cleaned and finely sliced
1 cup carrots, roughly chopped
2 tablespoons plain flour
1 1/2 pints dark beef stock
Optional: 2 or 3 cabbage leaves, thinly sliced
Salt, to taste
Pepper, to taste

Steps:

Add the cabbage (if using), replace the lid, and cook for another hour. Check from time to time to make sure the stock hasn't reduced too much. If it has, add a little boiling water. The meat and vegetables should always be covered in liquid. If the sauce is too runny at the end, you can always cook the stew a little longer with the lid removed.

Nutrition Facts : Calories 765 kcal, Carbohydrate 83 g, Cholesterol 96 mg, Fiber 9 g, Protein 35 g, SaturatedFat 9 g, Sodium 1073 mg, Sugar 9 g, Fat 34 g, ServingSize 4 servings, UnsaturatedFat 0 g

IRISH STEW

Irish Stew image

Provided by Food Network

Categories main-dish

Time 3h

Yield 6 servings

Number Of Ingredients 25

Ingredients

2 medium-sized onions, chopped
Oil, for frying
1-ounce butter
1 sprig dried thyme
2 1/2 pounds best end of lamb neck, cut into large pieces
7 carrots, chopped lengthways into 2-inch pieces
2 tablespoons pearl barley
5 cups Chicken Stock, recipe follows
Salt (recommended: Fleur du Sel)
Freshly ground black pepper
1 bouquet garni (parsley, thyme, and bay leaf)
12 medium potatoes
1 bunch parsley, leaves finely chopped
1 bunch chives
Serving suggestion: Herb Butter, recipe follows
Chicken carcass
1 onion
4 cups water
3 stalks celery, roughly chopped
Bay leaf
Salt and freshly ground black pepper
1 stick butter
1 small bunch parsley, finely chopped
1 small bunch chives, finely chopped
1 sprig thyme

Steps:

In a large heavy-bottomed saucepan, cook the onions in oil and butter, on medium-high heat until they are translucent. Add the dried thyme and stir. Add the lamb and brown on a high heat to seal in juices. Add carrots, and pearl barley. Pour in the Chicken Stock so that it almost covers the meat and vegetables. Season with salt and pepper, and add Bouquet garni. Cover and cook on low heat for 2 hours, being careful not to boil. Place potatoes on top of the stew, cover and cook for 30 minutes until the meat is falling beautifully off the bones and the potatoes are fork tender.
Serve the stew in large flat soup bowls, and drizzle Herb Butter over the potatoes or garnish with parsley and chives.
Preheat the stockpot. Combine ingredients in a large heavy-bottomed saucepan and cover with water. Bring to boil and simmer for approximately 30 minutes. Then let it cool down and skim off the fat.
Melt butter in a small saucepan. Add parsley, chives and thyme.

TRADITIONAL IRISH STEW

Traditional Irish Stew image

Pure comfort food for a chilly day for the slow cooker! A little prep time needed up front. Don't be fooled by how much onion and garlic is used. It's honestly not too much! Cheers!

Provided by ami_tx

Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes

Time 8h26m

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil, or to taste
2 pounds beef chuck roast, cubed
3 russet potatoes, diced
1 pound baby carrots
1 large onion, chopped
4 cloves garlic, minced
1 (16 ounce) bottle stout beer, divided
1 (6 ounce) can tomato paste
1 cup beef broth
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
salt and ground black pepper to taste

Steps:

Heat olive oil in a skillet over medium heat. Add beef; cook until evenly browned, 3 to 5 minutes per side.
Place potatoes, carrots, onion, and garlic in a slow cooker; top with browned beef.
Pour 1/4 cup beer into the same skillet and bring to a boil while scraping the browned bits of beef off of the bottom of the skillet with a wooden spoon. Stir in tomato paste; cook until thickened, about 5 minutes. Pour beer mixture into slow cooker.
Pour beef broth, remaining beer, garlic powder, onion powder, paprika, salt, and pepper into slow cooker.
Cook on Low for 8 hours.

Nutrition Facts : Calories 333.7 calories, Carbohydrate 29.8 g, Cholesterol 51.5 mg, Fat 14.9 g, Fiber 5 g, Protein 17.5 g, SaturatedFat 5.4 g, Sodium 364.7 mg, Sugar 7.3 g

IRISH TRIPE STEW

Irish Tripe Stew image

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.

Provided by Ed Duffin

Categories Meat

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 246, Fat 23.1, SaturatedFat 14.6, Cholesterol 61, Sodium 216.5, Carbohydrate 9.4, Fiber 1.2, Sugar 2.4, Protein 1.4

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