I know that not everyone is a fan of this one, but I am advocate for nose to tail. It is my Dad recipe and a favourite for winter. I only make it once a year and freezes really well.




  • 600g Honeycomb tripe
  • 400g of canned diced tomatos
  • 400g of canned chick peas
  • 400g of canned bean mixture
  • 2 medium sized potatos, waxy ones if possible
  • 1 medium size chopped onion
  • 1 small grated carrot
  • 1 roasted capsicum (canned is fine)
  • Herb mix seasoning
  • Paprika
  • Cayene
  • 2 cloves of garlic
  • 1 glass of white wine
  • 2 bay leaves
  • Olive oil
  • Salt
  • Pepper

Fry the onion with olive oil and bay leaves. Add herbs with the chopped garlic and chopped tripe. Add chopped capsicum, carrot, the paprika and some cayene, along with a class of wine. Cook for a bit and add the tomatos. Keep cooking till tripe is almost tender, add water if necessary, you can use the water from the beans. Add diced potatos, cook till tender and finish adding the chick peas and beans.

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