American - Main
Butter Poached Tripe

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  • 3 lbs(1.4ks) tripe
  • ¾ lb(340 grms) butter
  • 3 garlic cloves peeled
  • 3 tabs snipped chives
  • 1 teas salt
  • ¼ teas cracked pepper pinch dried oregano (or a sprig of fresh)
  • 2 green capsicums trimmed and minced
  • 1 large onion peeled and minced
  • 16 cherry tomatoes washed and stemmed
  • 1 cup home-made tomato sauce
  • Method
  • Rinse and clean the tripe and cut into strips. Melt the butter in a heavy, tightly-lidded pot. Push the garlic through a press into the butter with the chives,salt and pepper and oreganoMix well into the butter with the tripe. Cover tightly and simmer slowly for 1 ½ hours. Add the tomatoes, minced peppers and onion and tomato sauce. Stir gently until well mixed. Cover and cook slowly for a further 2 ½ hours.

  • Source
    All About Meat, Leon and Stanley Lobel,

Serving suggestions
Serve over fine noodles .
Serves 6-8.