Italian Tripe Stew – The Way My Family Always Made It

This Italian tripe stew is the way my family has always made it — slow-cooked, simple, and deeply comforting. It’s an old-school dish that takes patience, but the result is incredibly tender tripe and a rich tomato sauce that’s full of flavor.
If you grew up eating tripe, you already know. And if you’ve never tried it before, this is the recipe that will change your mind.

Italian Tripe Stew Recipe

Ingredients:
* 5 lbs tripe, cleaned and cut into evenly sized pieces
* Salt, to taste
* Black pepper, to taste
* 8 cloves garlic, chopped (divided)
* 4 bay leaves
* 5 green peppers, chopped
* Fresh basil, chopped (a few tablespoons)
* 2 cans crushed tomatoes

Instructions:
1. Cut the tripe into rough, evenly sized pieces and place in a large stockpot.
2. Cover with water and bring to a rolling boil. Boil for 5 minutes, then turn off the heat.
3. Drain and rinse the tripe, then return it to the stockpot.
4. Add 1 teaspoon black pepper, 1 teaspoon salt, 4 cloves chopped garlic, and 4 bay leaves.
5. Add water so it comes about 2–3 inches above the tripe.
6. Bring to a boil, then lower heat to medium-low. Cover slightly and cook for about 5 hours, stirring occasionally.
7. Season with salt to taste and add the crushed tomatoes.
8. Add the remaining garlic, fresh basil, and chopped green peppers.
9. Continue cooking for another 1½–2 hours, stirring every 10 minutes to prevent sticking.
10. When the tripe is tender and the peppers have broken down into the sauce, turn off the heat and serve.

Serve hot with plenty of good bread.

If this dish brings back memories — or if you’re trying tripe for the first time — let me know in the comments.

#ItalianCooking #OldSchoolItalian #TripeStew