Tripe Stew Hawaii Food

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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

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

DOMINICAN STYLE TRIPE STEW (MONDONGO)



Dominican Style Tripe Stew (Mondongo) image

A warm comforting stew made with beef tripe, onion, garlic, peppers, carrots, potatoes, tomato sauce, and cilantro.

Provided by Vanessa

Categories     Main Course

Time 1h55m

Number Of Ingredients 16

2 ½ pounds Rumba Meats honeycomb tripe
Juice of 2 limes (plus more for serving)
1 ½ teaspoon salt
½ teaspoon ground pepper
3 tablespoons vegetable oil
1 small onion (cubed)
5 cloves of garlic (minced)
½ medium bell pepper (cubed)
⅓ cup tomato sauce
1 oz pack sazon with culantro and achiote
½ teaspoon crushed red pepper
1 carrot (sliced)
1 medium potato (cubed)
5 cups of water
1 tablespoon fresh cilantro (roughly chopped)
1 tablespoon fresh scallion (sliced)

Steps:

  • In a large pot over medium heat, boil the tripe covered with water, lime juice, salt and pepper until tender, about 1 hour and 30 minutes. Remove tripe from the pot and cut into cubes.
  • In a large pot, heat the oil and add onion and garlic. Let cook until onion cooks through and become translucent. Add the pepper, tomato sauce, sazon and crushed red pepper. Stir to combine and let cook for about 1 minute.
  • Add carrots, potato, and tripe. Stir once more and let cook for about 1 minute.
  • Add water and stir. Cover and let cook for about 15-20 minutes, stirring occasionally, until carrots and potatoes become tender.
  • Add cilantro and scallions. Season with salt to taste.
  • Serve warm with white rice, hot sauce, and lime on the side.

Nutrition Facts : Calories 601 kcal, Carbohydrate 10 g, Protein 34 g, Fat 47 g, SaturatedFat 21 g, Cholesterol 136 mg, Sodium 784 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

HAWAIIAN BEEF STEW



Hawaiian Beef Stew image

This delicious beef stew is a traditional beef stew common in Hawaii. It has a delicious tomato flavor along with tender beef and vegetables.

Provided by Laurie Sueko Lau

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h20m

Yield 16

Number Of Ingredients 16

1 tablespoon vegetable oil
4 pounds stew beef, cut into 1-inch cubes
5 cloves garlic, minced
½ cup red wine
5 stalks celery, cut into 1/2-inch pieces
1 onion, cut into chunks
10 cups water
1 (6 ounce) can tomato paste
2 tablespoons salt, or to taste
2 tablespoons white sugar
3 bay leaves
1 teaspoon ground black pepper
4 carrots, cut into 1-inch pieces
3 potatoes, cut into 1-inch pieces, or to taste
¼ cup cornstarch
¼ cup water

Steps:

  • Heat oil in a pot over medium-high heat. Add beef; cook and stir until browned, about 10 minutes. Add garlic; cook until aromatic, 2 to 3 minutes. Add wine; cook until alcohol has cooked off, about 5 minutes. Add celery and onions; cook until tender, about 5 minutes.
  • Pour 10 cups water into the pot. Add tomato paste, salt, sugar, bay leaves, and pepper. Bring to a boil. Lower heat to medium-low. Cover and cook stew until beef is tender, about 1 hour.
  • Place carrots into the stew; cook until slightly tender, about 10 minutes. Add potatoes; cook until tender, 10 to 15 minutes.
  • Mix cornstarch and 1/4 cup water together in a bowl; add to the stew. Let simmer until thickened, about 3 minutes.

Nutrition Facts : Calories 299.6 calories, Carbohydrate 16.1 g, Cholesterol 62.6 mg, Fat 16.3 g, Fiber 2.2 g, Protein 20.2 g, SaturatedFat 6.2 g, Sodium 955.3 mg, Sugar 4.7 g

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