Entree: Croatia – Central Culinary Region – Špek Fileki (Braised beef tripe simmered with smoked bacon and aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 40 min

Total 1 hr 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) cleaned beef tripe, trimmed and cut into 1-inch (2.5 cm) strips
- 8 oz (225 g) smoked bacon (špek), diced
- 2 tbsp (30 ml) lard or vegetable oil
- 1 large onion, finely chopped (about 8 oz (225 g))
- 2 garlic cloves, minced
- 2 tsp (10 g) sweet paprika
- 1 tsp (5 g) smoked paprika (optional)
- 1/2 tsp (3 g) ground black pepper
- 1 tsp (6 g) salt, or to taste
- 1 bay leaf
- 1 cup (240 ml) dry white wine or additional beef stock
- 2 cups (480 ml) beef stock, more as needed
- 2 tbsp (30 g) tomato paste
- 2 tbsp (8 g) fresh parsley, chopped, for garnish

Show original ingredient measurements

- 1 lb (454 g) cleaned beef tripe, trimmed and cut into 1-inch (2.5 cm) strips
- 8 oz (225 g) smoked bacon (špek), diced
- 2 tbsp (30 ml) lard or vegetable oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 2 garlic cloves, minced
- 2 tsp (10 g) sweet paprika
- 1 tsp (5 g) smoked paprika (optional)
- 1/2 tsp (3 g) ground black pepper
- 1 tsp (6 g) salt, or to taste
- 1 bay leaf
- 1 cup (240 ml) dry white wine or additional beef stock
- 2 cups (480 ml) beef stock, more as needed
- 2 tbsp (30 g) tomato paste
- 2 tbsp (8 g) fresh parsley, chopped, for garnish

Instructions

1. Rinse the tripe under cold water, then blanch in a pot of boiling water for 10 minutes. Drain, rinse, and discard blanching water to reduce odor.
2. In a heavy pot or Dutch oven, heat the lard or oil over medium heat. Add the diced smoked bacon and sauté until it renders fat and becomes lightly crisp, about 6–8 minutes.
3. Add the chopped onion and cook until translucent, about 6 minutes. Stir in the minced garlic and cook 1 minute until fragrant.
4. Stir in the sweet paprika and smoked paprika, then add the tomato paste and cook 1–2 minutes to bloom the flavors. Deglaze with the white wine, scraping up any browned bits.
5. Add the blanched tripe, beef stock, bay leaf, salt, and black pepper. Bring to a gentle simmer, cover, and cook over low heat until the tripe is tender, 1 to 1 1/2 hours. Add more stock or water if the liquid reduces too much.
6. Adjust seasoning, remove the bay leaf, and finish with chopped parsley. Serve hot with crusty bread or boiled potatoes to soak up the sauce.