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Tripe in a spiced tomato sauce, parmesan gratineed


  • Heat a little oil in a large heavy-bottomed pan and gently saute the garlic, celery, onion, bacon and carrot until reasonably tender. Then add the tripe and cook until it picks up a little colour, stirring now and again.  
  • Add the red wine vinegar to the pan, stir and cook down a little. Then add the tomatoes with the sambel, 1 cup stock and seasonings. Mix well and bring to the boil. Turn the heat down and rapidly simmer for 30-60 mins until the tripe is tender, adding a little more stock if needed.
  • Preheat oven to 220°C fan forced (240°C normal).
  • Transfer the tripe mixture to a gratin dish (casserole), evenly scatter the parmesan on top and cook in the oven until golden and bubbling.
  • Serve with a good sprinkling of parsley.


  • olive oil
  • 4 garlic cloves, crushed
  • 1-2 celery stalks, diced
  • 1 large onion, chopped
  • 4 rashers streaky bacon, diced
  • 1 medium carrot, diced
  • 1 kg honeycomb tripe, par-cooked & cut into strips
  • a good slurp or two of red wine vinegar
  • 4 cans diced tomatoes
  • 2 tspn sambel oelek (or any chilli paste)
  • 1-2 cups chicken stock
  • sea salt & freshly ground pepper
  • freshly grated parmesan
  • 2 chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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