Tunisian Tripe Recipe

Name: Tunisian Tripe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 3/8 cup olive oil; 2 onions, finely sliced; 1 leek, cut into 1/4-inch slices; 2 medium carrots, cut into 1/4-inch slices; 2 red peppers, sliced into 1/2-inch strips; 2 garlic cloves, crushed; 1 1/4 pounds tomatoes, peeled and cut into chunks; Salt, black pepper; 1 teaspoon cumin; 2 teaspoons paprika; 1 sprig thyme; 1 bay leaf; 1 1/4 pounds tripe, cut into 2-inch squares; 1 pickled pigs foot, if not available can use fresh; 6 bacon slices, rinds removed; Parsley, roughly chopped

Servings: persons

3/8 cup olive oil
2 onions, finely sliced
1 leek, cut into 1/4-inch slices
2 medium carrots, cut into 1/4-inch slices
2 red peppers, sliced into 1/2-inch strips
2 garlic cloves, crushed
1 1/4 pounds tomatoes, peeled and cut into chunks
Salt, black pepper
1 teaspoon cumin
2 teaspoons paprika
1 sprig thyme
1 bay leaf
1 1/4 pounds tripe, cut into 2-inch squares
1 pickled pigs foot, if not available can use fresh
6 bacon slices, rinds removed
Parsley, roughly chopped

1
Coat the base of a pan on the heat with olive oil.
2
Add the onions and allow them to fry gently.
3
Add the leek, carrot, and red peppers.
4
Toss the vegetables together and add the crushed garlic and the tomatoes.
5
Season with salt, pepper, cumin and paprika and add the sprig of thyme and bay leaf.
6
Allow the vegetable mixture to cook gently for 2 minutes.
7
Blanch the tripe.
8
To blanch, place it in cold salted water and bring gradually to the boil.
9
The moment it boils, pour off the water.
10
Drain and add with the pigs foot to the vegetable mixture.
11
Cover with bacon slices.
12
Place a lid on the pan and allow to simmer 1 3/4 hours.
13
Remove the lid, stir the bacon into the vegetable and tripe mixture, strain the juices through a sieve and remove the pigs foot and the herbs.
14
Place the vegetables and tripe onto a serving dish.
15
Pour over half of the stock and garnish the dish with parsley.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 3/8 cup olive oil, 2 onions, finely sliced, 1 leek, cut into 1/4-inch slices, 2 medium carrots, cut into 1/4-inch slices, and more.

Yes, Tunisian Tripe 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.

Tunisian Tripe

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