Australian Entree
Tessellated Tripe Terrine at Bondi Beach

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Tessellated Tripe Terrine (recipe: Robert Darroch; Photos: Derry Simonds )

In cuisine, tripe has two traditional roles. One is to be a medium of flavour. The other is to provide a contrast in texture. But it can have a third, and perhaps unexpected, function. Appearance.

Take, for example, this tripe terrine, which we have christened Tessellated Tripe Terrine.

Tripe is quite a good component of terrines. It absorbs and then exudes its ambient flavourings, and provides bulk, even some texture. Yet, given its unflattering reputation, one would seldom make it one of a terrine's more obvious elements. Or would one?

Look at the photo of this terrine. It is an attractive and interesting mosaic of different ingredients: the pink/grey of the minced pork, the red of the capsicum, the green of the spinach, the black of the olives and mushrooms, the brown of the chicken livers - and, most importantly, the white of the layers and coating of succulent tripe.

Succulence is another special attribute of tripe, and the tripe in this terrine demonstrates this trait perfectly. It provides additional moisture and texture to the dish's component features, as well as aesthetic and visual appeal.

Here is the recipe:


  • 1 large honeycomb tripe (about 500 gm)
  • half cup chopped bacon or ham
  • 1 red capsicum
  • 1 bunch of English spinach
  • 500 gm good minced pork (plenty of fat)
  • 100 gm chopped chicken livers
  • half cup mixed Chinese mushrooms (soaked and sliced)
  • 10 or so stoned kalamata olives, halved
  • six garlic cloves, roughly chopped
  • 1 egg
  • good splash of ouzo (or pastis)
  • bunch of cos lettuce, blanched
  • 1 tsp sesame oil
  • 1 tsp cracked black pepper
  • 1 tsp cumin seeds
  • 1 tsp crushed chilli
  • salt to taste
  • oil for terrine


  • Prepare ingredients. Soften spinach, drain, squeeze dry and chop. Set aside. Slice tripe into long strips, boil and soak in milk (about 20 minutes), dry, and set aside. Blanch capsicum and slice thinly, set aside.
  • Combine in large mixing bowl the mince, chopped bacon/ham, chicken livers, olives, mushrooms, garlic, spices, oil, ouzo and break in the egg. Mix together (hands are best). Set aside for 10 minutes or so.
  • Bring oven up to 150 deg C. Add boiling water to deep baking dish or similar so it would half cover immersed terrine
  • Oil terrine. Line it, first with cos lettuce leaves, then with strips of tripe (sufficient to overlap top of terrine).
  • Lay down layer of mince mixture and press down firmly.
  • Lay down a layer of tripe strips and capsicum.
  • Add another mince layer, press down. Lay down second layer of tripe strips and a later of chopped spinach.
  • Fill to top (and higher than terrine) with remaining mince mixture.
  • Press down gently (keeping some above level of terrine)
  • Overlap the raised top with the loose tripe strips and cover with cos lettuce leaves
  • Cover terrine with sheet of foil, coming down on all sides.
  • Secure with elastic band or tight string.
  • Place in oven in baking dish, ensuring water comes at least halfway up the terrine.
  • Bake in 150 deg C oven for one and a half hours.
  • Remove and place brick or other heavy object on top of raised mixture.
  • Leave to cool (several hours at least, even overnight).
  • Place in fridge and keep for at least 24 hours (preferably longer ) before unveiling and serving



Serving suggestions

Cut in slices & garnish with parsley. Serve with toast, French bread or similar, and with a range of relishes (chutney, hoisin sauce, harissa, etc).

This will serve up to 10 people, even 12.



The mix of ingredients, tripe apart, can be varied greatly. Asparagus for spinach, duck for chicken livers, carrots for capsicum, and so on. The variations of colours & textures are the main thing.



A good introduction to tripe. Do not alert your guests to the presence of tripe in the terrine until after they have eaten & enjoyed it. If they ask what those white things are, just smile & say say it's your secret ingredient.