Tripe Hot-pot

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

This is one of several super tripe recipes that were given to me by the man from Mr Hey’s Tripe Shops in Bradford who has devoted his career to tripe – so I reckon he knows what he’s talking about. This one he cooked for me and it was really delicious.


  • 1 lb (500 g) tripe prepared by the butcher
  • Salt and pepper
  • 1 oz (25 g) flour
  • 2 lb (1 kg) potatoes, sliced
  • 1 lb (500 g) onions, sliced
  • 3 tomatoes, sliced
  • Stock
  • 1 tablespoon beef dripping


Wipe the tripe, cut it up and dip in seasoned flour. Fill a greased hot-pot dish with alternate layers of vegetables and tripe, starting and finishing with potatoes, and seasoning each layer with salt and pepper. Pour in the stock so that it comes half-way up the dish, dot the dripping over the top and cover with a lid. Bake in the oven for 1½ hours at gas mark 5, 375°F (190°C), taking off the lid for the last 15 minutes to brown the potatoes.