Italian-style tomato and chickpea tripe

Be sure to order tripe in advance from your local PnP butcher.

More than 1 hour

Serves 5-6

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • 1kg lamb, mutton or beef tripe
  • 1 cup (250ml) coarse salt, for cleaning (if tripe is not cleaned already)
  • 4L water
  • 4 bay leaves
  • 8 black peppercorns
  • ½ cup (125ml) white balsamic vinegar or good-quality white spirit vinegar
  • Glug olive oil
  • 2 onions, chopped
  • 4 carrots, chopped
  • 4 cloves garlic, grated
  • ½ tsp (3ml) chilli flakes (optional)
  • 1 packet (50g) tomato paste
  • ½ cup (125ml) red wine
  • 2 cans (400g each) chopped tomatoes or cherry tomatoes
  • 1 cup (250ml) beef stock
  • 1 Tbsp (15ml) paprika
  • Lemon juice, to taste
  • Salt and milled pepper
  • Pinch sugar, to taste
  • 1 can (400g) chickpeas, drained
  • Cooked rice, creamy pap, potato mash or crusty bread, for serving

Method:

  1. Rinse tripe under cold water and rub with salt. Set aside for 10 minutes.
  2. Rinse well and cut into 5cm strips.
  3. Pour water in a large pot or pressure cooker and add tripe, bay leaves, peppercorns and vinegar.
  4. Boil for about 3 hours over medium heat or 80-90 minutes in a pressure cooker until tender.
  5. Drain and set aside.
  6. Heat oil in a pot and sauté onion and carrots for 10 minutes.
  7. Add garlic, chilli flakes (if using) and tomato paste and cook for another 2 minutes.
  8. Pour in wine and cook until liquid has reduced.
  9. Add tomatoes, stock, paprika and lemon juice. Season and add sugar.
  10. Add tripe to sauce and simmer for 25-30 minutes.
  11. Stir in chickpeas and heat through.
  12. Serve tripe with rice, pap, mash or bread.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.