On Line Cookbook

S.O.B. Stew

Recipe Information
Recipe includes beef cheeks, beef tongue, and beef tripe

Trader Vic's Pacific Island Cookbook, Chapter VI, "Texas"

Serves/Makes:15 or more

  • 5 lbs (2.3 kg). beef cheeks, cut in inch pieces
  • 1/2 cup (125 ml) oil
  • 3 cups (700 ml) chopped onion
  • 3 cloves of garlic, minced
  • 1/2 cup (125 ml) flour
  • 1 quart (950 ml) chicken stock
  • 1 cup (225 ml) white wine
  • 1 #2 can solid pack tomatoes
  • 1 small can tomato paste
  • 1 tbsp (15 ml) crushed cumin seeds
  • 1 tbsp (15 ml) salt
  • 1 tsp (5 ml) black pepper
  • 1 beef tongue, under 3 lbs (1.4 kg).
  • 1 pound tripe, partially cooked
  • 2 medium onions
  • 1 large carrot
  • 3 outer stalks celery with leaves
  • 8 crushed peppercorns
  • Order the beef cheeks ahead of time.
  • If unavailable you can substitute other cuts of beef, but it is the gelatinous quality of the cheeks that make this dish outstanding.
  • It is great for an outdoor gathering.
  • You can keep it hot in an olla set in sand with a ring of burning embers around it.
  • Brown beef cheeks in oil, in a lage heavy pot.
  • Add chopped onions and garlic, and saute until limp and yellow.
  • Stir in flour thoroughly, then add chicken stock, wine, tomatoes, and tomato paste.
  • Add crushed cumin seeds, salt and pepper.
  • Cover and simmer until beef cheeks are tender, about 3 hours.
  • Add more stock or water if necessary.
  • Meantime, scrub the tongue thoroughly.
  • Put in a separate kettle with the tripe.
  • Add the 2 medium onions, carrot, celery, and peppercorns. Add boiling water, barely covering, and simmer, uncovered until tongue and tripe are tender, about 3 hours.
  • When done drain, skin and trim tongue.
  • Dice tongue and tripe and add to beef cheeks.
  • It is possible, buy partially cooked tripe from your butcher.
  • If not, it is a 12-hour process and should be cooked ahead of time.