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Ox tripe

Recipe from: 7/30/1992 12:00:00 AM
Ingredients 14
Servings 4


  • 4
    onions, sliced
  • oil
  • 2
    cleaned ox tripe, cubed
  • 15
    lemon juice
  • 400
    beef stock
  • black pepper
  • 4
    large carrots, cut into strips
  • 4
    large potatoes, sliced
  • 8
    button onions, halved
  • 200
    tomato cocktail
  • salt
  • nutmeg
  • finely chopped chives
  • lemon slices (to garnish)


In a large saucepan or pressure cooker, sauté the onion in a little oil until soft. Add the ox tripe cubes and stir-fry gently without browning. Add the lemon juice and beef stock and season to taste with black pepper. Cover and cook over medium heat until tender, about 15-20 minutes in the pressure cooker or up to 2 hours in an ordinary saucepan. Add more beef stock if necessary. Add the vegetables and tomato cocktail (or half a 410 g can tomato purée) when the ox tripe is tender and simmer until all the vegetables are soft (do not pressure cook). Season with more salt and black pepper if necessary and with nutmeg to taste. Spoon a little rice on to each place and spoon the tripe on top. Sprinkle with chopped chives and garnish with lemon slices. Serves 4.

Read more on: beef  |  pressure cook

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