Tripe Madrid-Style Recipe

Name: Tripe Madrid-Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ox tripe; 1/2 cup dry white wine; 2 ripe tomatoes, peeled and chopped; 1 pigs foot, split in half; 2 parsley sprigs; 10 peppercorns, lightly crushed; 2 cloves; A few gratings of nutmeg; 2 bay leaves; 2 thyme sprigs; Salt; 1 onion, peeled and coarsely chopped; 8 garlic cloves, peeled; 2 tbsp olive oil; 1 onion, finely chopped; 4 oz chorizo sausage, peeled and sliced; 3 oz diced, cured ham (prosciutto-style); 1 tbsp paprika; 1 tbsp flour; 2 dried red chillies, seeded and crumbled; 1 small bunch of flat-leaf parsley, leaves only

Servings: persons

1 lb ox tripe
1/2 cup dry white wine
2 ripe tomatoes, peeled and chopped
1 pigs foot, split in half
2 parsley sprigs
10 peppercorns, lightly crushed
2 cloves
A few gratings of nutmeg
2 bay leaves
2 thyme sprigs
Salt
1 onion, peeled and coarsely chopped
8 garlic cloves, peeled
2 tbsp olive oil
1 onion, finely chopped
4 oz chorizo sausage, peeled and sliced
3 oz diced, cured ham (prosciutto-style)
1 tbsp paprika
1 tbsp flour
2 dried red chillies, seeded and crumbled
1 small bunch of flat-leaf parsley, leaves only

1
Place the tripe in a pot and cover with water.
2
Bring to the boil and drain.
3
Cut the tripe into small squares and put it in a pan with 3 1/2 cups water, the wine, tomatoes, pigs foot, parsley, peppercorns, cloves, nutmeg, bay leaves, thyme, salt, the coarsely chopped onion, and the garlic.
4
Cover and cook over a very low heat, or in a low oven (275F, but make sure it comes up to the boil before it goes in the oven), for 2 hours.
5
In a frying pan, heat the oil and fry the finely chopped onion until it is lightly colored.
6
Add the chorizo and ham and cook for 5 minutes.
7
Stir in the paprika, fry for a few moments, and then add the flour.
8
Cook over a low heat for a few minutes, and then add a large ladle of the cooking liquid.
9
Stir until the mixture thickens.
10
Return the tripe to the pan, together with the chilli, and cook for another hour.
11
Carefully lift out the pigs foot and remove the bones.
12
Break up the meat and return to the tripe.
13
Coarsely chop the parsley, stir it into the tripe, and serve immediately in a suitably rustic, terra cotta bowl.

604

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 lb ox tripe, 1/2 cup dry white wine, 2 ripe tomatoes, peeled and chopped, 1 pigs foot, split in half, and more.

Yes, Tripe Madrid-Style falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tripe Madrid-Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions