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Irish Baked Tripe

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  • 680 grms tripe - cut in thin strips
  • 2 tbsp vinegar
  • 2 tbsp oil
  • 1 handful mushrooms - sliced
  • 1 large onion
  • 4 tbsp butter
  • 2 tbsp flour
  • tomato puree
  • salt and pepper
  • 1 cup fresh breadcrumbs
  • parsley
  • 2 tbsp water


  • Marinate the tripe in the oil and vinegar for half an hour.
  • Clean and prepare the onions and mushrooms, and saute in the butter for two or three minutes. Remove from the frying pan and set aside.
  • Stir in the flour and mix in the tomato puree (about 2 tbsp) plus the water. Season with salt and pepper.
  • Grease a fireproof casserole and put in half the tripe. Cover with a layer of the onions and mushrooms and sprinkle on half the breadcrumbs. Repeat this, and finally pour on the tomato puree. Top with the breadcrumbs.
  • Bake in the oven for 30 minutes in a moderate oven..
  • Remove and garnish with chopped parsley before serving.

Submitted by: Derry Simonds

Serving suggestions
Serves 4