Warm Tripe Stew

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I understand if you can’t come at cold tripe salad, so here is a warm dish for you to try. This recipe is my version of a traditional Italian favourite with succulent, melt in the mouth tripe and a homestyle tomato sauce.


• 2 cans of whole tomatoes

• handful of fresh oregano, chopped roughly

• handful of fresh parsley, chopped roughly

• 1 cup bone broth

• 1 cup of preservative free red wine

• 2 tsp salt

• 1kg honeycomb tripe

• 1tablespoon apple cider vinegar

• 1 tsp honey

• 2 tablespoon olive oil

• 2 large red onions, roughly chopped

• 6 cloves of garlic, smashed

• 2 large carrots


Place the tripe in a large saucepan and cover with filtered water. Add apple cider vinegar and honey and bring to boil. Reduce to simmer, cover and leave for around 2 hours or until soft and tender. Drain and set aside.

Add olive oil into a large saucepan and throw in onions, garlic and carrots. Cook for 2-3 minutes until starting to soften. Add canned tomatoes, fresh herbs, bone broth, wine and salt and stir bringing to a strong simmer. Allow the sauce to cook off for around 20 minutes. 

In the meantime, slice the tripe into large pieces. Once the sauce has thickened add the tripe and stir. Turn the heat down and leave for 10 minutes to heat through. 

Serve hot with fresh parsley and a squeeze of lemon.