Recipe of the day: Italian-style tomato and chickpea tripe

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


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


Rinse tripe under cold water and rub with salt.

Set aside for 10 minutes.

Rinse well and cut into 5cm strips.

Pour water in a large pot or pressure cooker and add tripe, bay leaves, peppercorns and vinegar.

Boil for about 3 hours over medium heat or 80-90 minutes in a pressure cooker until tender.

Drain and set aside.

Heat oil in a pot and sauté onion and carrots for 10 minutes.

Add garlic, chilli flakes (if using) and tomato paste and cook for another 2 minutes.

Pour in wine and cook until liquid has reduced.

Add tomatoes, stock, paprika and lemon juice.

Season and add sugar.

Add tripe to sauce and simmer for 25-30 minutes.

Stir in chickpeas and heat through.

Serve tripe with rice, pap, mash or bread.

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