honeycomb tripe

Italian - Main
Tripe with Tomatoes & Oilives

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  • 1 k honeycomb tripe
  • 2 carrots
  • 3 celery stalks
  • 3 onions
  • 2 cloves garlic
  • 2 cans peeled Italian Roma tomatoes
  • 2 sprigs fresh oregano
  • 2 sprigs rosemary
  • 120 g kalamata olives
  • 2 glasses white wine
  • 100 mls chicken stock
  • salt and freshly ground pepper
  • 4 tabs chopped Italian parsley
  • olive oil


  • Chop the onions, carrot and celery and slice the garlic. Toss in hot oil in a large pan. Set vegetables aside. Slice the washed and pre-cooked tripe into fingers and toss in the remaining hot oil with the herbs. Add the cooked vegetables, the wine and the well- chopped tomatoes and reduce rapidly, adding more tomato liquid if necessary. Add the chicken stock and simmer quietly for an hour. Season with salt and pepper and add olives in the last few minutes. Serve with lots of chopped parsley.


  • Maggie Beer: "Tripe is the only food in the world I couldn't stomach as a child. As soon as I see it I immediately smell what I revolted against in my childhood. It must be an acquired taste because I love it now, cooked with tomatoes and olives in the Italian manner. This recipe is inspired from "Tripe prepared My Way" by Antonio Carluccio, in An Invitation to Italian Cooking. It was the dish that converted me!" (MAGGIE's FARM.)

Source: Maggie Beer

Serving suggestions
Serve with mashed potatoes, polenta or crusty bread.

Serves 4-6