Tripes à la Niçoise


Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

Tripe prepared in the style of Nice, with tomatoes and garlic is an aromatic, full-flavoured meal that could just turn more people on to appreciating the inner story. Either prepare your own tripe (Pantry) or look for firm, perky, lightly bleached tripe at a good butcher.


  • 3 tbsp olive oil
  • 1 kg (2 lb) onions, sliced
  • 2 garlic cloves, crushed
  • 3 carrots, peeled and finely chopped
  • 1 kg (2 lb) bleached, prepared honeycomb tripe
  • 400 g (14 oz) canned tomatoes with juices or 4 tomatoes, peeled, seeded and chopped
  • 1 wine glass dry white wine
  • 2 bay leaves
  • 1 tbsp finely chopped parsley
  • 1 tbsp fresh thyme leaves
  • sea salt and freshly ground black pepper
  • up to 500 ml (18 fl oz) veal, chicken broth or water


Heat olive oil in a large, heavy-bottomed, lidded, heat-proof casserole, and cook onions, garlic and carrots on top of the stove for 20 minutes until soft. Heat oven to 160°C (325°F).

Rinse tripe well, drain and pat dry. Cut into strips the length of your little finger, around 1 cm (½ in) wide. Add tripe and cook for 10 minutes, tossing well. Add tomatoes, wine, bay leaves, parsley, thyme, salt and pepper. Pour in just enough broth to cover the lot, and bring to the boil. Reduce to a simmer, cover with a sheet of foil and tightly close the casserole lid.

Place in centre of oven to cook for 1½ to 2 hours, depending on your tripe, until it is tender but not overly soft. Return casserole to the top of the stove and bring to a high simmer before serving, reducing any excess liquid - the tripe should be coated in the juices, rather than swimming in them. Taste for seasoning and adjust accordingly.

Serve in warmed, shallow pasta plates, with a side bowl of boiled new potatoes tossed in butter and parsley.