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Tripe Catalane

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  • 2 lb tripe

Seasoned stock:

  • 1 qt water
  • ½ cup white wine or cider
  • 2 onions 2 carrots
  • 2 leeks
  • 3 sprigs parsley
  • 1 sprig thyme
  • 1 bay leaf


  • 1 onion
  • 4 tomatoes
  • 1 clove garlic
  • grated nutmeg
  • parsley
  • salt and pepper
  • 2 ozs lard
  • 1 glass dry white wine or cider
  • sprig of thyme
  • 2 basil leaves
  • a little marjoram
  • 1/2 bay leaf


  • Wash tripe well and bring to boil in water with stock ingredients. Simmer until tender (2 hrs)
  • Remove from stock and cut into strips.
  • Chop onion finely and cut up skinned tomatoes.
  • Melt the lard in a shallow pan and when it is hot sauté the tripe, the tomatoes and onion. Add the herbs, the nutmeg, a little salt and pepper, some of the chopped parsley and half the garlic clove crushed with a little salt.
  • Cook over a moderate heat, pour in the wine and reduce slightly. Cover the pan and cook in a slow oven for 5 mins.
  • The dish is ready to serve with a sprinkle of parsley and the rest of the chopped garlic.

Source: Plats du Jour

Serving suggestions
Serve with rye bread and black olives and a white Anjou wine. Serves 6.