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Baked Tripe   HT  MC  Irish  40mins plus marinating


Serves  4      Hot     Offal   Vegetables  Main Course  Eggless  Ireland  British  Europe



   675g/1 ½ lb Tripe, cut into thin strips

   2 tbsp Vinegar

   2 tbsp Oil

   100g/4oz Mushrooms, thickly sliced

   1 Large Onion, sliced

   75g/3oz Butter

   2 tbsp Plain Flour

   2 tbsp Tomato Purée

   Salt and Black Pepper

   225g/8oz Breadcrumbs

   150ml/5fl.oz. Beef Stock

   Freshly chopped Parsley to garnish




1. Place the tripe in a shallow dish. Add the oil and vinegar, mix well and leave to marinate for 30 minutes, turning occasionally. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease a shallow ovenproof dish.

2. Melt the butter in large frying pan, add the onions and mushrooms and sauté for two or three minutes until just softening. Remove from the frying pan with a slotted spoon and set aside. 

3. Stir the flour and tomato purée into the pan mixing well then add the stock, salt and pepper and blend thoroughly.

4. Place half the tripe in the greased dish, cover with a layer of the onions and mushrooms then sprinkle on half the breadcrumbs. Place the remaining tripe on top of this, then top the remaining onions and mushrooms.

5. Pour on the tomato sauce mixture over this and finally top with the remaining breadcrumbs. Bake in the oven for 30 minutes Serve garnished with chopped parsley.



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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Offal  Recipes   

Types of Offal 

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