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Tripes a l'Espagnole

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  • Ingredients

  • 3 lb ( 1.4 ks) tripe
  • 1 ½ pints (852 mls) of both water and dry white wine
  • 2 large onions stuck with cloves
  • 3 med. carrots quartered
  • 2 sticks celery
  • salt, pepper, spices
  • Sauce:Olive oil½-3/4 pints(-426 mls) tomato sauce (made with tomatoes, garlic, onions, fried in oil and butter and finished with white wine.)
  • ¼ teas ground macelemon juice
  • extra clove of garlic
  • ¼ lb (114 grms) black olives
  • parsley chopped
  • Method

  • Prepare and cook the tripe in the bouillon ingredients for at least two hours
  • Drain and dry well.
  • Cut into small squares
  • Heat oil in a large heavy frying pan and add the tripe
  • Fry for ten minutes and add the tomato sauce, mace and some parsley
  • Transfer to a casserole dish and simmer in a slow oven for ½ hr
  • Minutes before the end, add the olives and lemon juice to taste
  • Serve with more parsley

  • Source
    Charcuterie and French Pork Cookery, Jane Grigson


Serving suggestions

Serve with plenty of crusty bread



Jane Grigson's comment on tripe cooked blanquette (in a creamy sauce)
is that while the flavour is delicate the texture is "slithy"