Slovenian-Style Tripe Recipe | Vampi - Mama's Slovenian Recipe | How to cook Beef Tripe

Vampi: A Heartwarming Slovenian Dish 

'Vampi' is a cherished traditional Slovenian dish, using Beef Tripe. During periods of economic hardship in Slovenia, tripe was an important source of nutrition. This was due to its availability and low cost compared to more desirable cuts of meat.

In Slovenia, as in many parts of Europe, tripe was often used in traditional dishes. The use of tripe, allowed families to make the most out of every part of the animal they could afford. This practice not only minimized waste but also provided essential nutrients at a time when food scarcity was common. 

Health Benefits

While tripe may not be the most popular ingredient, the consumption of tripe can be beneficial for those looking to incorporate lean protein into their diets without excessive calories from fat. It contains important vitamins and minerals such as vitamin B12, zinc, iron, and selenium. These nutrients contribute to various bodily functions including energy metabolism and immune health. The collagen found in tripe may also support joint health and skin elasticity.

Follow my mama’s recipe below using humble ingredients to make the best traditional Slovenian-Style Vampi (Beef Tripe).

RECIPE

2 Tbsp's oil

2 medium potatoes, peeled and chopped

1 medium onion, diced

1 Tbsp bacon, diced

1 Tbsp garlic, minced

1/2 kg of beef tripe, cleaned and sliced thin

2 Tbsp's flour

1 Tbsp tomato paste

1 tsp paprika

pinch of marjoram

1/2 tsp pepper

salt, to taste

4 cups water

1/2 of a small lemon, or 2 small wedges

1 bay leaf

1. Heat oil in a medium pot over medium-low heat. Add the bacon, onions and garlic. Keep mixing and frying until the onions become translucent.

2. Add in the tripe and give it a good mix. Sprinkle the flour over the tripe. Mix until well combined. Then add in 1 Tbsp of tomato paste. Mix well. 

3. Add  in the seasonings; 1 tsp paprika, pinch of marjoram, 1/2 tsp pepper, salt to taste.

3. Next add in the potatoes, 4 cups of water, bay leaf and lemon wedges. *DO NOT squeeze the lemon wedges, just drop the lemon to cook with the tripe. This will add a subtle brightness without overwhelming the dish with acidity.

4. Place lid over the pot, allow to simmer on low heat for 30 minutes. Immediately remove the lemon wedges. Serve and enjoy! Dober tek!

** If you try this recipe and love it - Please connect with me. Tag me on Facebook, Instagram & Pinterest! I love hearing from you!!

Made with Love,

❤️ Michelle XO