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Braised tripe with pork hock & green peas

Method

  • Put the tripe, stock and pork hocks into a large heavy-bottomed pot with enough water to cover. Bring to the simmer, turn the heat down and simmer very gently for 1¼ hours, skimming any impurities from the top as you do so. 
  • Remove the pork hocks only and, when cool enough to handle, remove all the fat and sinew, and dice. 
  • Then heat a little oil in another pot and gently sauté the onions, carrots and garlic until softish. 
  • Add the tripe, ham, vegies and some of the cooking liquid, with some extra cooking stock if needed. Cover with baking paper and the lid, and gently simmer for another hour. 
  • Then remove the paper and taste the liquid for seasoning.
  • Add the peas and parsley. Stir and briefly cook to warm through.
  • Serve on a bed of mashed potato and/or lots of crusty bread on the side.

Ingredients

  • 2 kg honeycomb tripe, cut into strips 
  • 2 litres beef stock
  • 2 smoked pork hocks
  • 2 litres cold water
  • olive oil
  • 3 medium-large onions, chopped
  • 3 medium carrots, diced
  • 4 garlic cloves, crushed
  • sea salt & freshly ground pepper
  • 2 cups frozen peas, thawed
  • 2 tbsp 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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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm