Tripe is one of those things that can be quite divisive – for some people, it's a delicacy, and for others, it can be quite revolting. It is, after all, the edible lining of an animal's stomach (usually cattle, sheeps or pigs), and like most organ meat, is an acquired taste.
Beef tripe in particular has worn many labels: from sub-par protein to culinary dare. Yet, in countries like France, it’s elevated to heritage status in dishes like Tripes à la mode de Caen, which chef Guillaume Brahimi cooks up in Season 6 of Plat du Tour. Meanwhile in Italy, tripe meatballs are a highlight of antipasto hour; in Portugal, it’s the signature dish of Porto – tripe is prized for its ability to be coaxed it into comfort and flavour. Long, slow cooks melt it into silky sauce; fast blanching keeps salads springy.
Nutritionists like tripe for its lean protein and minerals, chefs its knack for soaking up spice, and cooks love the price.
Ready to learn how to cook beef tripe, or to expand your repertoire? Start with these 11 globe-roaming tripe recipes that prove the often-overlooked ingredient can hold its own in modern kitchens.
Hailing from Caen in Normandy, this centuries-old dish was traditionally a butcher’s specialty. Cooked low and slow with cider, Calvados and aromatics, it’s proof that tripe – done right – can be pure comfort food.
Credit: Craig Kinder
Shallow-fried spheres of cooked tripe, prosciutto, parmesan cheese, breadcrumbs, nutmeg and parsley are blended together then shaped into walnut-sized balls, dipped into flour and fried. Cheap cut, easy prep, maximum antipasto pleasure – these are a great first step if you're new to tripe or want to convert tripe sceptics.
Polpette di trippa (tripe meatballs) Credit: Kitti Gould
Born from 14th-century scarcity, this beef tripe dish is now considered the traditional dish of the city of Porto, in Portugal – the locals’ fondness for it even earned them the nickname "tripeiros" (tripe eaters).
Porto-style tripe and white bean stew (tripas a moda do porto).
After marinating a tender fillet of beef, this dish comes together in under 10 minutes. The slices of grilled beef are tossed together with tender honeycomb tripe, chillies, ground toasted sticky rice, kaffir lime leaves, mint, coriander and tangy seasonings. Scoop the herby, tangy mix into cos-lettuce cups for a vibrant street-food-style dinner.
Beef larb.
This long, gentle braise takes its cue from a Basque tripe stew but trades the usual Espelette pepper for kanzuri – a Japanese yuzu-chilli paste that’s citrusy rather than fiery. The result is warming, aromatic and subtly tangy. Ladle it over steamed rice or mop up the sauce with crusty bread.
Kanzuri-braised tripe Credit: Kitti Gould
Beef tripe is a popular protein in Italian cuisine, and this saucy braise shows why – tomatoes bring sweetness, fennel seeds bring aniseed warmth, and tripe soaks it all up. Ladle over soft polenta or swipe it up with grilled sourdough for a mid-winter crowd-pleaser.
Tripe with tomato and fennel. Credit: China Squirrel
Tamarind’s sour kick cuts through the richness of lamb and tripe in this Timor-Leste classic. Batch-cook and freeze for a shortcut to midweek comfort.
A feature at one of Fremantle’s monthly Tripe Club get-togethers, this sultry tripe brew is layered with the smoky flavours of chorizo and smoked paprika with pantry-staple spices (cumin, turmeric), capsicum, tomatoes and green olives. Serve over buttery mash and match with an earthy red for instant pub-lunch nostalgia.
Chef Luke Nguyen brings an Asian angle to a tripe dish he fell in love with in Lyonnaise bouchons (traditional restaurants) in France. The result is a stew accented with white wine, French shallots, chilli, soy sauce and black beans.
For this modern Asian take, chef Kylie Kwong was inspired by
the sweet-savoury balance of Milan's trippa alla Milanese. She simmers honeycomb tripe with bacon bones, fennel and wine – sweetened up with palm-sugar caramel and tart green apple. Fresh peas finish the pot, sourdough handles the broth.
Slow-cooked honeycomb tripe with fresh green peas Credit: Kylie Kwong: Heart and Soul
'Rosa’s way' starts with raw honeycomb tripe – boiled, rinsed, lemon-soaked – then a hands-off simmer for four hours with tomatoes and aromatics. Reap the rustic Italian rewards.
file:7790_tripe.jpg
Chef Guy Grossi’s childhood favourite: tripe braised in a rich tomato sauce, dotted with sweet sultanas and buttery pine nuts. Finish with grated Parmesan and serve alongside warm, crusty bread to catch the sauce.
file:site_21_rand_1401524888_tripa.jpg
