garlic & parsley

Italian - Main (winter casserole)
Tripe Venetian Style

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  • 1 k honeycomb tripe
  • 2 tabs olive oil
  • 30 grms butter
  • 1 onion
  • 2 inner sticks of celery
  • 1 carrot
  • 2 cloves garlic
  • 2 tabs chopped parsley
  • 1 teas basil
  • ½ teas oregano
  • 400 grm can peeled tomaroes
  • 1 tab tomato paste
  • salt, pepper
  • 1 teas sugar
  • ½ cup dry red wine
  • 1 beef stock cube dissolved in ½ cup water
  • 60 grms parmesan cheese


  • Rinse tripe under cold running water. Put into saucepan and cover with cold water. Bring to boil and simmer for 10 mins. Cut into 10cms x 1cm strips when cold.
  • Heat oil and butter in a pan. Add peeled and chopped onion, celery and carrot. Cook until tender. Add crushed garlic, parsley, oregano and basil. Stir and cook for 2 mins.
  • Push tomatoes through a sieve with their liquid. Add to pan, discarding seeds, etc. Add tripe, tomato paste, salt sugar and pepper.
  • Cook for 5 mins.
  • Add wine, stock, bring to boil.
  • Pour into an oven-proof dish. Cover and bake in a slow oven for 2 hrs.
  • Stir in cheese before serving.

Source: Cooking Class Cookbook, Australian Womens Weekley

Serving suggestions
Serve with rice , noodles or polenta. Serves 4-6.


A good standard Italian tripe recipe., to be found in many districts with slight local variations.