Yummy miso braised beef tripe and tendon

miso tripe stew

While I know a bowl of beef innards isn’t everyone’s cup of tea, I happen to love a good Japanese-style braised tripe stew. One of my all-time favourite versions is available at Sutamina-en, my favourite yakiniku place in Tokyo. In fact, on one trip, my wife and I even took home a huge portion of said stew. We had eaten dinner there just before our flight back to Singapore and convinced the proprietress to pack up a big frozen block of the braised tripe for us to check in at Haneda.  

Of course, it’s far easier to simply make the stew at home. Stupidly, I never asked Mrs Dai (the owner of Sutamina-en) for her recipe. So, I’ve had to cobble my own together. My in-laws and parents all seem to love my version, so I’m pretty happy with it.

My recipe is, I have to admit, somewhat inspired by a beef innards stew recipe in Mark Robinson’s amazing Izakaya cookbook.

If you’re an offal fan, you should try this out. Serve it to friends who have the same culinary predilections and I guarantee they’ll be thrilled. If you’ve never tried the so-called “spare parts” of the cow, but enjoy Japanese food, food with strong flavours, and/or braised foods, you might also want to give this a go.

(Since these cuts are also usually very inexpensive, this is a fabulous dish to whip up for friends if you’re cooking on a budget.)

I use this dish as a small starter or as a side dish. In addition to the basic recipe below, two nice ways to make it even better are to add (peeled) hard-boiled quail’s eggs into the finished stew and to serve some hot garlic bread with it.


About Aun Koh

Aun has always loved food and travel, passions passed down to him from his parents. This foundation, plus a background in media, pushed him to start Chubby Hubby in 2005. He loves that this site allows him to write about the things he adores--food, style, travel, his wife and his three kids!