Asturian-style tripe: traditional recipe step by step
Asturian-style tripe
Ingredients for 6 people
- 1 kg beef tripe, thoroughly cleaned.
- 1 calf’s foot, cleaned and chopped.
- 1 beef muzzle, cleaned.
- 2 Asturian chorizos.
- 150 g Serrano ham.
- 2 onions.
- 3 garlic cloves.
- 1 tablespoon sweet paprika.
- Hot paprika or a small chilli, to taste.
- 1 bay leaf.
- Olive oil.
- Salt.
How to make Asturian-style tripe step by step
1. Clean and prepare the tripe
Although these ingredients are usually sold already cleaned nowadays, thoroughly wash the tripe, beef muzzle and calf’s foot in cold water. Drain them before cooking.
2. Cook the meats
Place the tripe, muzzle and calf’s foot in a large pot, cover with water and add one onion and a bay leaf. Simmer gently until tender. In a conventional pot this may take around two hours or slightly longer. Reserve some of the cooking broth.
3. Cut the tripe
Once tender, remove the meats and allow them to cool slightly. Cut the tripe and muzzle into small pieces. Remove the meat and gelatinous parts of the calf’s foot from the bones and chop them as well.
4. Prepare the sauté
Finely chop the remaining onion and garlic. Gently sauté them in a large casserole with a little olive oil until the onion is very soft.
5. Add the chorizo and ham
Cut the Asturian chorizo and Serrano ham into small pieces and add them to the sauté. Cook for a few minutes so they release some of their flavour and fat.
6. Add the paprika
Remove the casserole briefly from the heat and add the sweet paprika and, if you prefer the tripe slightly spicy, a small amount of hot paprika or chilli. Stir quickly to prevent the paprika from burning.
7. Simmer slowly
Add the tripe, muzzle and meat from the calf’s foot. Gradually add some of the reserved cooking broth, without covering the ingredients completely. Cook over very low heat for about 45–60 minutes, stirring occasionally, until the sauce is thick, gelatinous and well combined.
8. Rest and serve
Check the seasoning and remove from the heat. This dish improves considerably after resting: leave it for a few hours and, if possible, prepare it the day before. Reheat gently before serving.
Tips for good Asturian-style tripe
Cook it slowly. Tripe needs time to become tender and for the calf’s foot to release the gelatin that gives body to the sauce.
Cut everything into small pieces. A common feature of Asturian-style tripe is that the ingredients are served in relatively small pieces, well integrated into the sauce.
Control the heat. The spiciness should complement the stew without overpowering the flavour of the tripe, chorizo and ham. It is better to add a little at first and adjust later.
Do not add too much broth. The sauce should be concentrated and well bound, not watery. Add the cooking broth gradually as the stew needs it.
Even better the next day. Resting allows the flavours to blend and gives the sauce a richer, smoother texture.
Tripe in Asturian cuisine
Asturian-style tripe is part of the traditional cuisine of Asturias and is especially popular as a hearty stew and as a tapa or sharing portion in bars, traditional eateries and cider houses.
Compared with other Spanish versions, the Asturian preparation is usually characterised by tripe cut into small pieces, a thick, well-bound sauce and ingredients such as chorizo and cured ham, with paprika and a touch of heat.
If you would like to discover other dishes, cheeses, desserts and culinary traditions of Asturias, see our guide to the gastronomy of Oviedo and Asturias.