1kg gravy beef

250g beef tripe

salt and vinegar

8 cups water

2 stalks leeks

1 can (410g) diced tomatoes

1 onion, quartered

1 onion, sliced

2 carrots, diced

1 cup white wine

1 cup beef stock

1 1/2 tsp peppercorns

1 1/2 tsp pimiento powder

1/4 cup olive oil

2 pcs chorizo, sliced

200g rasher bacon, diced

1 green capsicum, grilled and sliced

1 red capsicum, grilled and sliced

3/4 cup tomato sauce

salt, to taste

asparagus tips and red capsicum strips, for garnishing


1.  In a large saucepan add beef tripe and gravy beef, water, leeks, peppercorns, onions and pimiento.   Cover and bring to a boil.

2.  Reduce heat.   Cover and simmer for about 1 1/2 hours, or until meats are tender.

3.  Remove meat and chopped into small pieces.  Set aside broth from the saucepan.

4.  Meanwhile, heat olive oil in a medium frying pan and drop chorizo and bacon and fry for about 5 minutes.  Transfer into a plate.

5.  In the same pan, sweat onion.  Drop green and red capsicum, stirring.  Add tomato sauce, stock and wine.  Simmer for about 5 minutes and strain.  Discard capsicum. Reserve juices.

6.  Return meat to the saucepan with broth.  Add  bacon mixture, tomatoes, carrots and reserve tomato and capsicum juices.  Cover and simmer for about 15 minutes.   Season to taste.

7.  Transfer into a serving plate.  Garnish with sliced red capsicum and asparagus.




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