Recipe courtesy of Graham Kerr

Tunisian Tripe

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  • Yield: 4 servings
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3/8 cup olive oil

2 onions, finely sliced

1 leek, cut into 1/4-inch slices

2 medium carrots, cut into 1/4-inch slices

2 red peppers, sliced into 1/2-inch strips

2 garlic cloves, crushed

1 1/4 pounds tomatoes, peeled and cut into chunks

Salt, black pepper

1 teaspoon cumin

2 teaspoons paprika

1 sprig thyme

1 bay leaf

1 1/4 pounds tripe, cut into 2-inch squares

1 pickled pigs foot, if not available can use fresh

6 bacon slices, rinds removed

Parsley, roughly chopped


  1. 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.