Ox Tripe Provençale

Cook Time 1 hour

Servings 4


2 tbsp extra virgin olive oil
1 knob of butter
1 tbsp flour
200g pork belly
1 large onion, sliced finely
1kg ox tripe
250ml dry white wine
½ tbsp tomato paste
1 x 400g can of diced tomatoes
1 garlic clove, chopped
250ml chicken stock
1 bouquet garni (bay leaf, 2 sprigs of thyme, parsley)
3 cloves
Salt and pepper


Cut the tripe in 5cm strips and dice the pork in small cubes.

Heat the oil and butter a sauté pan or in the pressure cooker. Add the onions and the pork stirring from time to time until it’s golden brown. Add the flour and stir to coat well before adding the wine and bringing to the boil, then add the stock.

Add the tripe, the tomatoes, tomato paste, garlic, cloves and bouquet garni. Season with salt and pepper. Cover with the lid and bring to pressure before turning down and cooking for 40 minutes. If cooking in a casserole pot finish the cooking with the lid on for 3-4 hours at 160°C or until tender.

Serve the tripe hot with fresh fettuccine or steamed potatoes, garnished with parsley.


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