Irish Tripe Stew Recipes

Steps:

• Cut tripe into 1 inch squares or there abouts. (To your liking).
• Cover with cold water (at least one1 inch over top of tripe.).
• Cut onion into quarters and add to tripe.
• Cut up carrot and add to tripe.
• Bring to a boil uncovered and simmer on medium low about 2 hours.
• There should be enough liquid left to cover the tripe.
• Add the butter.
• When butter is melted add the flour and water mixture slowley to thicken.
• Add salt and pepper to taste.and cook about 5 minutes on low.

Steps:

• In a large heavy-bottomed saucepan, cook the onions in oil and butter, on medium-high heat until they are translucent. Add the dried thyme and stir. Add the lamb and brown on a high heat to seal in juices. Add carrots, and pearl barley. Pour in the Chicken Stock so that it almost covers the meat and vegetables. Season with salt and pepper, and add Bouquet garni. Cover and cook on low heat for 2 hours, being careful not to boil. Place potatoes on top of the stew, cover and cook for 30 minutes until the meat is falling beautifully off the bones and the potatoes are fork tender.
• Serve the stew in large flat soup bowls, and drizzle Herb Butter over the potatoes or garnish with parsley and chives.
• Preheat the stockpot. Combine ingredients in a large heavy-bottomed saucepan and cover with water. Bring to boil and simmer for approximately 30 minutes. Then let it cool down and skim off the fat.
• Melt butter in a small saucepan. Add parsley, chives and thyme.

Steps:

• Preheat oven to 350 degrees F.
• Season the meat with salt and pepper.
• Heat pot over medium high heat and add the vegetable oil. Working in small batches, saute the lamb until golden brown in color. Set aside. Add the onion, carrots, and barley to the pot. Stir to coat, about 1 minute. Add the chicken stock, stout, bay leaf, and thyme to the pot. Return the lamb to the pot, place the potatoes on top and bring to a simmer. Cover and cook for 1 1/2 to 2 hours or until the lamb is fork tender.
• Season with salt and pepper, to taste. Garnish with the parsley and chives. Serve with Irish Soda Bread.
• Preheat oven to 350 degrees F.
• In a large bowl, combine the flours, oats, brown sugar, salt, baking soda, and baking powder. Grate the cold butter into the dry ingredients and blend by hand until the mixture resembles cornmeal.
• In a small bowl, whisk together the buttermilk and the egg. Using your hands, mix the wet and dry mixtures together until the dough can be formed into a ball.
• Turn the dough out on to a lightly floured surface and knead for 5 minutes until soft and elastic. Shape the dough into a round loaf, about 6 inches in diameter. Place on a parchment-lined baking sheet.
• Dust the top of the loaf with flour. Use a sharp knife to cut an "X" into the dough, about half the depth of the loaf and to within 1-inch of the edge. Bake for 45 to 50 minutes (see Cook's Note*).

Steps:

• Heat a large saucepan over medium-high heat. Add the oil and warm it until it ripples. Add the onion, garlic, and bell peppers, stir, reduce the heat to medium, and cook, stirring occasionally, for 10 to 15 minutes, or until the vegetables have softened and begun to turn golden. Stir in the tripe, tomato, and tomato paste and add the bouquet garni and enough water to just barely cover. Bring to a boil over high heat, decrease the heat to maintain a simmer, and cook uncovered for 1 hour, or until the tripe is tender when pierced with a fork (or try biting into a piece).
• Remove from the heat. If the tripe and vegetables have given off a lot of liquid and the sauce seems thin, strain the contents of the pan and set the tripe and vegetables aside. Return the liquid to the pan, bring to a boil, and cook until reduced to 1 1/2 cups. Stir the tripe and vegetables into the reduced sauce and season with salt and pepper. Decrease the heat to medium to reheat the tripe and thicken the sauce further. The dish should be stewlike, neither soupy nor dry. (At this point, the dish can be cooled, covered, and refrigerated for up to 3 days. Reheat before continuing.)
• To serve, preheat the broiler. Transfer the tripe, vegetables, and sauce to a broiler-proof shallow gratin dish or 4 individual baking dishes. Scatter the bread crumbs evenly on top, and broil until golden.

Steps:

• Heat olive oil in a skillet over medium heat. Add beef; cook until evenly browned, 3 to 5 minutes per side.
• Place potatoes, carrots, onion, and garlic in a slow cooker; top with browned beef.
• Pour 1/4 cup beer into the same skillet and bring to a boil while scraping the browned bits of beef off of the bottom of the skillet with a wooden spoon. Stir in tomato paste; cook until thickened, about 5 minutes. Pour beer mixture into slow cooker.
• Pour beef broth, remaining beer, garlic powder, onion powder, paprika, salt, and pepper into slow cooker.
• Cook on Low for 8 hours.

Steps:

• Make the stock. Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 3 litres/5 ¼ pints water. Bring to the boil and simmer uncovered for 2 hours.
• Strain the stock through a fine sieve to remove bones and vegetables, then return to the pan. Boil until reduced to about 1.3 litres/2 ¼ pints. (You can make the stock the day before - keep it in a covered container in the fridge, or freeze it for up to 3 months.)
• Make the stew. Cut the lamb into large chunks. Peel the potatoes (keeping both types separate) and cut into pieces of similar size to the meat. Put the two different types in separate bowls of water to keep them white. Peel the carrots and cut into slightly smaller pieces. Slice the onions into thick rings.
• Put the lamb in a large, clean saucepan. Pour in the stock and bring to the boil, skimming off all the impurities from the surface. Reduce the heat, cover and simmer gently for 10 minutes.
• Add the floury potatoes, carrots and onions. Season generously and simmer for a further 10 minutes, stirring occasionally.
• Add the waxy potatoes and thyme. Simmer until the lamb is tender (15-20 minutes). Take off the heat, cover (don't stir) and leave for 15 minutes. (You can make this up to 2 days ahead and keep in the fridge). Garnish and serve.