25-Min Chili Tripe Skillet
Tender pre-cooked tripe braised in a quick tomato-chili sauce, served with crispy onions and fresh peppers. A riff on Normandy tripe that skips the 3-hour simmer.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Slice red onion into thin rings. Halve the chili peppers lengthwise and remove seeds.
Step 2
Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, about 90 seconds.
Step 3
Add tripe strips and sear 2 minutes without stirring until edges start to brown.
Step 4
Stir in tomato paste, cook 1 minute until fragrant, then add crushed tomatoes and vinegar.
Step 5
Add the halved chili peppers and a pinch of salt. Simmer 8 minutes until tripe is tender and sauce thickens.
Step 6
Serve hot, topped with raw red onion rings and a squeeze of lemon if you have it.
Tools you’ll need
- 12-inch skillet with lid
- sharp knife
- wooden spoon
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