4 Serves
91 Mins
Thoroughly clean the beef tripe and cut it into uniform strips using a sharp chef's knife on a cutting board.
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Vitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
28 µg / 400 µgCalcium
252 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
56 mg / 420 mgPhosphorus
254 mg / 1,250 mgPotassium
319 mg / 4,700 mgSodium
973 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
47 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
415 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Finely dice the onion and mince the garlic using a chef's knife.
Heat the cooking oil in a large heavy-bottomed pot over medium heat. Sauté the onions until translucent, then stir in the garlic and Hungarian paprika.
Add the prepared beef tripe to the pot, stirring well to coat with the paprika base. Season with salt and black pepper.
Cover the pot and simmer the stew over low heat for approximately 60 minutes, or until the tripe is tender, adding a splash of water if the sauce becomes too thick.
25
g75
g24
g
