Veal Tripe & Maltese Sausage Stew
A rich Maltese dish with tender tripe, hearty beans, and savoury sausage simmered in a robust tomato sauce.
Ingredients: (about 6 portions)
600-800g Cleaned Veal Tripe (cut into bite-sized pieces)
2 Maltese Sausages (casing removed)
1 large Onion (finely chopped)
3 Garlic Cloves (minced)
2 Carrots (peeled & diced)
2 Celery Stalks (chopped)
250g Pumpkin (peeled and cubed)
1 Large Potato (peeled and cubed)
2 tbsp Tomato Paste (kunserva)
400g Passata
1L Beef or Chicken Stock
4 Bay Leaves
1 tsp Paprika
1 tsp Oregano
1 tbsp Olive Oil
20g Frozen Peas
1 can (240g) Fiamma Four Bean Salad (drained and rinsed)
50g Pasta Reggia Lumachine (or any small pasta)
Salt & pepper (to taste)Salt & Pepper to Taste
Method:
Pre-boil the tripe in a pot with water, a splash of vinegar, and a bay leaf for about an hour until tender. Drain and rinse well.
In a large pot, heat olive oil. Add onion, garlic, carrots, and celery and cook until soft and golden.
Stir in the Maltese sausage and fry until browned.
Stir in tomato paste, passata, and paprika and cook for 1 minute.
Add stock, herbs, and pumpkin cubes. Mix well, season with salt and pepper.
Add the tripe and bay leaves and bring to a gentle simmer, cover, and cook for 1½ to 2 hours, stirring occasionally, until tender.
In the last 20–30 minutes, stir in the beans, peas and pasta so they absorb the stew’s flavour.
Adjust thickness with more stock or a little water if needed.
When the pasta is cooked, remove the bay leaves and serve with crusty Maltese bread.
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