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

500g beef tripe, cleaned, sliced thinly and pre-cooked 

(*Ingredients to precook tripe: water, small onion, 1 carrot, 1 celery, pinch of salt)

2 Tbsp's oil

2 medium potatoes, peeled and chopped

1 medium onion, diced

1 Tbsp bacon, diced

1 Tbsp garlic, minced

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

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How to pre-cook tripe:

Wash the tripe. Trim off any fat and slice then. Place in a pot and cover with water. Bring to a boil and continue to cook for about 5 minutes and then drain water. Rinse tripe well and place it back in the pot. Cover with water again and this time add in; a small onion, celery, carrot and a pinch of salt. Simmer for a good hour or until almost tender. Once cooked, rinse them with water and set aside. Discard the water in which they were cooked.
Once cooled, scrape off any fat on the inside of the tripe and, if necessary, trim so the pieces are nice and thin. *When cooking, the tripe will shrink significantly, by approximately 40 to 50 percent, which also depends on their quality.

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