Italian - Main
Tripe with Tomatoes, Oregano and Olives

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  • 2 ks veal honeycomb tripe
  • 2 litres milk
  • 8 bay leaves
  • 2 brown onions peeled and quartered
  • 1 teas black peppercorns


  • 16 eschallots or 8 pickling onions peeled
  • olive oil
  • 2x 400 grm tins peeled Roma tomatoes
  • sea salt
  • fresh oregano
  • freshly ground black pepper
  • 1 cup white wine
  • 1.5 litres reduced veal stock
  • half cup stoned black olives
  • freshly chopped Italian parsley


  • place tripe, milk, peppercorns and onion in a saucepan and simmer for an hour.
  • cool and drain, discarding all but the tripe.
  • cut tripe into fingers.
  • fry the eschalots gently in a little olive oil in a heavy casserole with a lid.
  • drain the tinned tomatoes and reserve the liquid.
  • chop the tomatoes roughly and add to the eschalots.
  • add the tripe and season with a little salt.
  • add oregano and pepper to taste.
  • toss well and add the tomato juice, wine and half the veal stock .
  • cover the casserole and simmer gently either in the oven or on a simmer pad on the cook top
  • .check every half hour to make sure the dish is not drying out.
  • when the tripe is tender add the olives for the last 20 mins of cooking.
  • stir in the parsley and correct the seasoning before serving.


Source:Robert Darroch

Serving suggestions
Serve with mashed potatoes or polenta or slow-cooked dried beans drizzled with good olive oil.

Serves 8


See Maggie Beer's version on file