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Friday, October 9, 2009

Hawaiian Tripe Stew


Tripe is the inner lining of the stomach of cattle, hogs or sheep. What people normally cook in Hawaii is beef tripe. There are three types of tripe, and the one most Hawaii locals prefer is honeycomb tripe because it is the most tender and mildly flavored of tripe. If you were wondering, honey comb tripe is the cow’s second stomach.

Tripe stew is a common dish served at Hawaiian restaurants and at luaus. Tripe is known as poor man’s food and its popularity in Hawaii cuisine is not surprising considering most locals are descended from plantation workers and laborers. Hawaiian Tripe Stew goes especially well with poi, Maui onions, and chili pepper water.

Ingredients
1-2 pkgs. Honeycomb Tripe
3 tsp baking soda
2 large yellow onions, cubed
6-8 c. water
1 6oz. can tomato paste
4 jumbo potatoes; peeled & cubed into lg. pieces 3 large carrots, cut into 1" pieces
3 stalks of celery, cut into 1" pieces.
1 TBSP Hawaiian salt
1 tsp black pepper
2-3 tsp. cornstarch *optional
Cooking Instructions

Rinse tripe well in cool water. Place in a large pot with enough water to cover the tripe and add baking soda. Parboil for 30 minutes. Drain and cool trip. Cut into bite size strips.
Place tripe, water and onions in a large pot, and bring to a boil. Lower heat to medium, and add tomato paste. Stir, cover pot and let simmer for 1-1 1/2 hrs or until tripe the tripe is almost tender and slightly chewable. Add potatoes, carrots and celery to pot. Cover & simmer for another 15-20 minutes until the potatoes are soft. If the stew isn’t thick enough you make a slurry of equal parts cornstarch and water and stir that it. Add in salt and pepper to taste and simmer for another 5 minutes making sure to keep stirring to prevent sticking. Finally remove pot from heat & let it sit 10-15 minutes before serving.

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