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5 from 1 vote

Beef and Tripe Pochero Recipe

Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Servings: 5
Author: Vanjo Merano


  • 1 lb. beef chuck cubed
  • 1 lb. ox tripe sliced into squares and cleaned
  • 6 to 8 pieces small potato
  • 1 bunch baby bok choy
  • 1 15 oz. can chickpeas, water removed
  • 1 4 oz. can tomato sauce
  • 3 cups beef broth
  • 4 pieces saba banana sliced
  • 3 pieces Chinese sausage sliced
  • 1 medium yellow onion minced
  • 1- teaspoon garlic minced
  • tablespoons fish sauce
  • ¼ teaspoon ground black pepper
  • 3 tablespoons cooking oil


  • Heat a cooking pot then pour-in the oil.
  • Once the oil gets hot, sauté the onion and garlic
  • Add the ox tripe and cook for 2 minutes.
  • Put-in the beef and sliced sausage. Continue to cook for 2 to 3 minutes or until the color of the beef turns light brown.
  • Pour-in the beef broth and tomato sauce. Let boil.
  • Cover and simmer for 90 minutes or until the tripe and beef are tender. Add water if needed.
  • Once the meat gets tender, make sure that there is enough liquid left. If the sauce is a bit thick, add more beef broth or water. Put the chickpeas, banana, and potato in the cooking pot and continue to cook for 10 to 12 minutes.
  • Add the ground black pepper and fish sauce. Stir and cook for 2 minutes.
  • Put the bok choy in the cooking pot. Stir and cook for 3 minutes.
  • Transfer to a serving bowl.
  • Serve. Share and enjoy!


Serving: 5g