Recipe courtesy of Graham Kerr
Episode: Tunisian Tripe
Save Recipe Print
4 servings



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

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Tunisian Marinated Flank Steak

Recipe courtesy of Ann Volkwein

Tunisian Fish Tagine

Recipe courtesy of Catherine Bell

Brika: Tunisian Turnovers

Recipe courtesy of Suzanne Baccouche

Tunisian Lamb Stew

Recipe courtesy of Rad Matmati

Tunisian Lamb Stew

Trippa Alla Fiorentina: Florentine Tripe

Recipe courtesy of David Rocco

Beef Tripe and Hominy Stew: Posole

Recipe courtesy of Robert Irvine

Spanish Tripe Stew with Chick Peas, Chorizo and Paprika

Recipe courtesy of David Rosengarten

Cauliflower-Stuffed Meatball Ragout in Spicy Tomato Sauce (Tunisian Mubattan Bruklu)

Recipe courtesy of Oliver Andreini

Browse Reviews By Keyword

          Latest Stories