• 1 kg fresh tripe, well cleaned and parboiled in abundant water, seasoned with salt and bay leaf, cut up in 5 cm long strips
  • ½ cup of oil
  • 1 large onion, sliced in very thin rounds
  • 1 large tomato, peeled, seeded, chopped
  • 1 teaspoon of dry oregano, or better a fresh sprig
  • 2 rounded tablespoons tomato paste
  • 2 cups of rice
  • 3 cups boiling water or beef stock, tripe broth may also be used
  • ½ cup peas, or more to taste
  • white boiled potatoes, in rounds


  1. Parboil tripe in a lot of water,season with a little salt and a bay leaf, drain and cut in rather thin stripes, no more than 5 cm long.
  2. Tripe may also be cut in small squares,of about 2 cm to each side.
  3. Prepare a sauce with oil, onion, tomato, oregano and tomato paste, frying all ingredients for about 5minutes.
  4. Add then tripe stripes 1 cup broth or boiling water and cook until tender and almost done.
  5. Watch pot all the while so that it does not dry up.
  6. Finally add rice, cover with more boiling water and simmer 15 more minutes or until rice is done.
  7. Add peas, heat through and remove from fire.
  8. This stew may also be finished in the oven in a covered dish.
  9. Always let stand a few minutes before serving.
  10. Must be a little moist, never dry, with a thin and runny sauce.
  11. The usual accompaniment is some white boiled potatoes.
Community content is available under CC-BY-SA unless otherwise noted.