Australian - Starter (Summer buffet)
Tripe and Chicken Terrine

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  • 1 lb(454grms) tripe
  • ½ lb (227 grms)lean chicken
  • ¼ cup white breadcrumbs
  • 1 sherry glass of dry vermouth
  • 6ozs(170grms)fat ham
  • 2 cloves garlic (crushed)
  • ¼ teas salt, ½ teas pepper
  • 4 juniper berries and 1 blade of mace (crushed)
  • 1/3 cup finely chopped black olives
  • 1/3 cup chopped basil leaves
  • ½ teas dried thyme
  • ½ teas dried oregano
  • 1 beaten egg
  • 6 rashers streaky bacon, rind removed


  • Wash tripe well, cut into large strips and place in a saucepan with a carrot, a stick of celery and ½ onion. Bring to boil and simmer until tender. Remove tripe and cool. Discard vegetables.
  • Mince the tripe, chicken and ham and place in a large mixing bowl.
  • Soak bread in vermouth and add to the mince with all other ingredients mixing well.
  • Line the bottom of a terrine pan with three bacon rashers.
  • Pack the filling firmly into the pan and cover with remaining bacon.
  • Place in a baking dish of hot water in an oven pre-heated to 180 deg C (moderate) and cook for 1 ¼ hrs.
  • Pour off any liquid fat . Press under a weight and allow to cool.
  • Ideally, store in refrigerator for at least 12 hrs to allow flavours to develop.


Serving suggestions
Allow to revert to room temperature, slice and serve with pesto or an olive tapenade or sauce gribiche (see Index).


Substitute veal for chicken.


A good introduction to tripe. It is impossible to guess that this dish contains tripe. Pre-cooked and minced, it loses all the characteristics that some find unattractive, while offering all of tripe's excellent nutritional qualities.