Spanish · Dinner
Spanish Beef Tripe Stew (Keto)
Beef tripe simmered slowly with Spanish chorizo, pimentón and tomato in a Spanish braise, thickened only by reduction rather than starch. Cauliflower and cabbage replace the traditional chickpeas and potato, keeping the dish rich, smoky and paprika-forward while staying genuinely low-carb and satisfying.
$6
20 minsPrep
120 minsCook
140 minsTotal
MediumLevel
Nutrition per serving
548Calories
34.2gProtein
38.9gFat
13.8gCarbs
5.8gSugar
4.1gFiber
1450mgSodium
168mgChol
13.6gSat Fat
780mgPotassium
95mgCalcium
3.8mgIron
2.9mcgVitamin B12
38mgVitamin C
low-carb
gluten-free
keto
Instructions
1
Prep
Rinse beef tripe under cold water, pat dry and cut into 1-inch squares. Slice chorizo and pancetta, chop onion finely and mince garlic.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and sear chorizo and pancetta for 2–3 minutes until fat renders and edges crisp.
3
Sweat
Add onion and garlic to the pot and sweat over medium heat for 4–5 minutes until onion turns translucent.
4
Braise
Add tripe, crushed tomatoes, smoked paprika, cayenne, bay leaf and beef stock. Simmer covered over low heat for 90 minutes until tripe is tender.
5
Simmer
Stir in cauliflower and shredded cabbage and simmer uncovered over medium-low heat for 25–30 minutes until vegetables soften and sauce thickens.
6
Finish
Season with salt and black pepper to taste, stir in parsley and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef tripe
- 2.2 oz60g Spanish cured chorizo
- 2 oz56g pancetta
- 11 onion
- 4 cloves4 cloves garlic
- 3.6 oz100g canned crushed tomatoes (a quarter of a 14.5 oz can)
- 2 tsp2 tsp smoked paprika
- 1/2 tsp1/2 tsp cayenne
- 22 bay leaf
- 1 cup240ml beef stock
- 7 oz200g cauliflower florets
- 5.6 oz160g cabbage
- 2 tbsp2 tbsp olive oil
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp parsley, to finish
