Royal Outdoor Beef Tripe Stew

If not pre-cleaned, thoroughly clean the beef tripe by rinsing multiple times under cold water. Cut the tripe into uniform bite-sized pieces. Prepare your vegetables: chop the onions and bell peppers, and mince the garlic.

Place a large, heavy-bottomed pot or Dutch oven over your outdoor fire or heat source. Add olive oil and heat until shimmering. Add the chopped onions and bell peppers, and sauté until they soften and become translucent, about 7-8 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Add the cut tripe to the pot and brown it lightly for about 5-7 minutes. Stir in the tomato paste, smoked paprika, cumin, dried oregano, chili flakes (if using), salt, and black pepper. Cook for 2-3 minutes, stirring constantly, to toast the spices and deepen their flavor.

Pour in the crushed tomatoes and beef broth. Add the bay leaves. Bring the stew to a gentle boil, then reduce the heat to a low simmer. Cover the pot and cook for 3-4 hours, or until the tripe is exceptionally tender. Stir occasionally to prevent sticking and ensure even cooking. If needed, add a little more broth or water to maintain desired consistency.

Once the tripe is tender, remove the bay leaves. Taste the stew and adjust the seasoning one last time. Ladle the Royal Outdoor Beef Tripe Stew into bowls, garnish generously with fresh chopped parsley, and serve hot. It pairs wonderfully with crusty bread or rice.