Tripe recipes

Here we are talking about beef tripe. When you get it from the butcher it should be cleaned, and may be parboiled as well.

There are two types of beef tripe, flat tripe from the first stomach (strictly called the rumen) and honeycomb tripe from the second stomach, the reticulum. Both need the same preparation.

Clean the tripe well by rubbing it with rock salt and rinsing it. You can then parboil it salted water 2 tablespoons of salt per litre of water, for 15 minutes. Discard this water, and rinse the tripe again.

You may then like to cook the tripe slowly in a court bouillon made with an onion, a carrot, a celery stalk, a few parsley sprigs, a bay leaf and some cloves and peppercorns.

Cook it until the tripe is tender, 1 to 3 hours. The stock can be used for soups in another recipe.

Which wine goes with tripe?
Tripe is prepared in many different ways, often in flavourful sauces. The wine you use to accompany the tripe is best matched to the flavours in the sauce

Some examples

• Dobrada, a Portuguese tripe dish served with white butterbeans and chouriço would go well with a Tempranillo red wine.


• Roman style tripe is ideally suited to a chianti or Sangiovese wine.


• If you prefer a white wine, perhaps you need a fuller bodied wine such as a Vermentino, or a Viognier

You can get some more ideas on wine and food pairings in the Albarino to Zinfandel lens

Do you have any faourite tripe and wine combinations? Leave a note in the Guest book below.

One of Australia's favourite TV cooks is Maggie Beer, the first part of the Cook and the Chef pair on ABC TV. Maggie has yet another book out, Maggie's Harvest and it's a beauty.

She says
As a child I could never bear to even look at tripe in the traditional white sauce. Then, years ago, in a session on on rice at a Melbourne Masterclass, Stefano de Pieri Cooked a tripe risotto...

The tripe was braised with tomatoes. Maggie now loves tripe and her book has two recipes -
Tripe with surprise peas, verjuice and pancetta
and Tripe with tomatoes and olives which Maggie has adapted from a recipe by Antonio Carluccio.

Of course, Maggie's Harvest has lots of other beautiful recipes, organised by season and by principal ingredient. It is an inspiring and practical addition to any kitchen shelf and you can order it here!

I've just published a small eCookbook called '10 Dishes with Sangiovese' it is available from Sangiovese Cook book You can download it for free from that page.

* Andouille, a tripe sausage (France)
* Andouillette, French grilling sausage made from pork or beef
* Afval, traditionally prepared by the Voortrekkers in South Africa
* Babath, goat or cow tripe, eaten with pittu in Sri Lanka.
* Buche, pork stomach used in Mexican tacos and burritos
* Butifarra, Catalonian sausage
* Callos a la madrileña, a thick tripe soup, Madrid style (Spain)
* Cau Cau, a Peruvian type stew using tripe, potatoes and spices.
* Chakna, a spicy stew of goat tripe and other animal parts from Hyderabad (India)
* Dobrada, a Portuguese tripe dish served with white butterbeans and chouriço
* Dulet, an Ethiopian mixture of tripe, liver, beef, and pepper
* Flaki, Polish tripe soup
* Gras-double Lyonnais, tripe Lyon style (France)
* Haggis, a traditional Scottish dish of stuffed sheep's stomach
* I.s,kembe çorbas?, Turkish tripe soup, garlic, lemon, spices
* Ciorba( de burta(, Romanian tripe soup
* Kare-kare, a Filipino oxtail-peanut stew
* Menudo, a Mexican stew of beef stomach
* Mondongo A soup with tripe, vegetables and herbs, from Latin America
* Montaloyo, in Mexican cooking, sheep or goat stomach stuffed with spiced offal
* Nakami-jiru, Okinawan pork tripe soup
* Pacal or Pacalpörkölt, a spicy Hungarian tripe meal
* Pancitas, a Mexican stew similar to Menudo, but made with sheep stomach
* Patsás a Greek hangover fix, similar to the Turkish I.s,kembe
* Philadelphia Pepper Pot Soup, tripe soup with peppercorns
* Pho, Vietnamese soup
* Ranga Blanca en Caldo Bolivian soup with book tripe & potatoes
* Ranga Colorada A chili tripe soup with smooth tripe & potatoes
* Saure Kutteln, German tripe soup
* Shkembe Chorba, Bulgarian tripe soupo
* Sirabi-Shirdan, Persian tripe
* Slátur, Iceland cooked sheep's stomachs filled with blood, fat, and liver
* Tripas, fried beef intestines (not stomach) used in Mexican tacos and burritos
* Tripas à moda do Porto, tripe with white beans, in Portuguese cuisine
* Tripe and Drisheen, in Cork, Ireland
* Tripe and onions, (Britain)
* Tripes à la mode de Caen, tripe Caen style (France)
* Tripes à la neuchâteloise, tripe Neuchâtel style (Switzerland)
* Tripoux, French sheep tripe dish
* Trippa alla fiorentina, tripe in a tomato-based sauce, from Florence, Italy
* Trippa alla genovese, tripe Genoa style (Italy)

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