To prepare tripe

Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

Most butchers will have prepared tripe, but it can be over-bleached and over-cooked. By doing your own, you have control over cooking times and additives.


  • 1 kg (2 lb) raw honeycomb tripe
  • 1 onion, roughly chopped
  • 1 celery stalk, roughly chopped
  • 1 carrot, roughly chopped
  • handful of parsley stalks


Wash tripe well under plenty of cold running water, and place in a large saucepan of cold, salted water. Bring to the boil, and blanch for 5 minutes. Drain and rinse tripe in cold running water, until cool enough to handle. Cut the tripe into thin strips as called for in the recipe, and place in a saucepan of water with roughly chopped onion, celery, carrot and parsley stalks. Bring to the boil, then reduce heat and simmer for 4 to 5 hours, or until it just starts to turn tender. Your tripe is now ready to use according to your recipe.