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Tripa de Vaca a Brasilerira   HT  MC  Brazilian  80mins


Serves 4    Hot  Offal  Vegetables  Herbs  Alcohol  Main Course  Gluten Wheat Free   Eggless  Brazil  Sth American  South American 



1kg/2lb Honeycomb Tripe 

3 tbsp Lime Juice

2 tbsp Olive Oil

1 Onion, finely chopped 

1 large Garlic Clove, chopped 

1  Red Capsicum (sweet pepper), deseeded and chopped 

2 Tomatoes, chopped 

1 Bay Leaf 

2 tbsp freshly chopped Coriander 

60ml/2fl.oz.  Madeira 

480ml/16fl.oz. Fresh Beef Stock

12 Black Olives, pitted 

50g/2oz freshly grated Parmesan cheese




1. Cut the tripe into strips about 2.5cm/1 inch wide by 5cm/2 inches long and place into a dish together with the lime juice. Mix to coat well and set aside for 5 minutes. 


2. Heat the the oil in a flameproof casserole, add the onion, garlic and pepper and sauté for 3 minutes, stirring.


3. Drain the tripe well and add to the casserole together with the tomatoes, bay leaf, coriander, Madeira, and stock. Bring to the boil then reduce the heat, partially cover and simmer, for 1 hour until the tripe is tender and the sauce slightly thickened, stirring from time to time. 


4. Add the olives and cook for a further 2 minutes then  stir in the cheese. Serve Hot.





More Offal  Recipes   |  Types of Offal  |  More Recipes with Alcohol 


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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


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