In this tutorial we’re taking a look at tripe, a food which is underrated and under-utilised in much of the English-speaking world. Maybe it’s time for a comeback.

You will need:
2 tablespoons of oil
300g honeycombe tripe
2 cloves of garlic
1 onion, finely chopped
1 tablespoon of dried marjoram
1 teaspoon of ground cumin
1 teaspoon od smoked sweet paprika
Salt and pepper
500ml beef stock
Sprinkling of chopped parsley

Serves 2

Dry and slice the tripe into sections
Place into a saucepan, cover with water and bring it up to boil and cook for 15 minutes three times, changing the water each time
Finally, finish it off in another pan of fresh water, seasoned with salt
Give it about 45 minutes, or until the tripe is very soft
Now to make the broth itself:
Start by frying the onion on a high heat and with plenty of oil
After a few minutes, add the garlic, then the smoked paprika, the cumin and the dried marjoram
Stir for one minute and then reduce the heat
Pour the stock in and let simmer for at least 5 minutes
Heat up the tripe for service in the broth itself (just a few minutes is fine)
We suggest slicing it into smaller chunks or slices for this
Pour into bowl, sprinkle with parsley and serve