• 450 g tripe if you buy tripe already blanched skip the first part of the recipe

  • Sea Salt & freshly ground black pepper

  • 1 tablespoon Plain Flour

  • Olive Oil for frying

  • 5 Onions sliced

  • 25 g Butter

  • 1 Clove Garlic crushed

  • Cayenne pepper

  • Large handful of Parsley leaves roughly chopped

  • Juice and zest of 1 Lemon


  • 1.

    Place the tripe in a saucepan and cover with water or milk. Bring to the boil and cook for 2-3 hours until tender. Drain and pat dry really well with kitchen paper.

  • 2.

    Cut the tripe into strips. Season and toss in the flour.

  • 3.

    Heat enough oil for shallow frying in a non-stick frying pan. Fry the tripe until golden and crisp. Remove with a slotted spoon and drain well on kitchen paper.

  • 4.

    In a separate pan, add the butter and a touch of oil. Add the sliced onions and garlic and cook until soft and golden brown. Add the tripe, season well and add a touch of cayenne pepper. Cook for a few minutes. Finally, add the parsley and lemon juice to taste.


Copyright © Gordon Ramsay

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Posted by BC10Report
I live in Australia and when I was growing up it was standard fare...Easily bought at Supermarkets and is delicious as long as it is cooked for a VERY long time and is beautiful with onions done in a white sauce.
Posted by Report
BETTER TO BROWN THE TRIPE GENTLY IN BUTTER LIKEWISE THE ONION. just till goes golden; then add milk together with parsley. You could use some raw parsley later with lemon as a garnish, but you need parsley in the sauce. No need to thicken with flour just let it reduce. Nice with boiled new potatoes.
Posted by Report
Hello, greattings from Portugal. We eat cow tripes (we call it "dobrada", because it's folded) with white beans and seasoned with ground black pepper, salt, cumin, lemon, pork chorizo and salame, onions, garlic, olive oil, carrots cut to squares, tomatoes pulp, red hot perppers. First add the olive oil with the garlic, the sliced onions, the salt, the cumin and the the red hot peppers, fried it a little until it gets golden brown, then add the water and the cutted tripes in stripes (previously boiled), the tomato pulp and the chorizo and salame cutted in slices (with half centimetre thick, and a little parsley). Note: You should allow the tripes to rest the previous night in lemmon juice, then whash them well in water before cooking it.
Posted by Report
I would really like the amounts of the various items as I am not used to cooking with stuff this hot and spicy.
Greatings again from OZ
Posted by Report
g'day leonide, this sounds really good and I will try it. I have 1.5kg of tripe in the fridge. Guess whats going to happen to this time.

From Oz