Spanish · Dinner
Spanish Beef Tripe Stew (High-Protein)
Beef tripe simmered slowly in a smoky paprika and tomato sofrito with chorizo and chickpeas, thickened with potato until tender and rich. Extra chickpeas and lean beef sirloin boost the protein well beyond a classic callos version while keeping the deep Spanish stew character intact.
$6
25 minsPrep
150 minsCook
175 minsTotal
MediumLevel
Nutrition per serving
621Calories
54.8gProtein
29.4gFat
38.6gCarbs
6.9gSugar
8.7gFiber
1404mgSodium
217mgChol
10.1gSat Fat
1192mgPotassium
102mgCalcium
5.7mgIron
4.2mcgVitamin B12
15mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Rinse the beef tripe under cold water, pat dry, and cut into 1-inch squares. Peel and chop the onion and potato. Mince the garlic. Slice the chorizo into rounds.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Add sirloin and chorizo; sear 3 minutes until chorizo releases red oil and beef browns.
3
Sauté
Add onion and garlic; cook over medium heat 4 minutes until onion turns translucent.
4
Bloom
Stir smoked paprika and sweet paprika into the pot; cook over medium-low heat 30 seconds until fragrant and oil turns deep red.
5
Braise
Add tripe, canned tomatoes, bay leaf, and beef stock. Bring to boil, then reduce to low heat, cover, and braise 2 hours until tripe is tender.
6
Simmer
Stir in potato chunks and chickpeas; simmer uncovered over medium-low heat 20 minutes until potato is fork-tender and broth thickens slightly. Season with salt and pepper.
7
Plate
Ladle stew into a warmed bowl, discard bay leaf, and scatter parsley over the top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef tripe
- 2.8 oz80g Spanish cured chorizo
- 5.2 oz150g cooked chickpeas
- 7 oz200g beef sirloin
- 11 onion
- 4 cloves4 cloves garlic
- 11 small potato
- 5.2 oz75g, about a third of a 7 oz can canned tomatoes
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp sweet paprika
- 22 bay leaf
- 1 1/3 cup320ml beef stock
- 2 tsp2 tsp olive oil
- salt, to taste
- black pepper, to taste
- parsley
