Baked Tripe
Vinegar-marinated tripe layered with sauteed mushrooms, onions, tomato sauce, and breadcrumbs, then baked into a hearty casserole. An Irish classic for adventurous home cooks.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minTripe isn’t for the faint of heart, but if you’re the kind of cook who respects the whole animal, this Irish-style baked casserole will reward you handsomely.
Thin strips of tripe get a quick vinegar-and-oil marinade to tenderize and mellow the flavor, then they’re layered with sauteed onions, mushrooms, a simple tomato sauce, and crunchy breadcrumbs.
The oven does the rest, turning everything into a bubbling, golden-topped gratin that’s rich without being heavy.
A scattering of fresh parsley on top brightens the whole dish.
Chef Tips
- The vinegar marinade is doing real work here. It helps break down the tripe’s texture and removes any lingering funk. Don’t skip the full 30 minutes.
- Look for honeycomb tripe at your butcher. It has the best texture for baking and holds onto the sauce well.
- Make sure the tripe is pre-boiled (most shop-bought tripe is already blanched). If it isn’t, simmer it for an hour before marinating.
- This pairs well with crusty soda bread and a pint of stout. Lean into the Irish of it all.
Ingredients
Directions
Marinate the tripe in the oil and vinegar for half an hour. Clean and prepare the onions and mushrooms, and sauté in the butter for two or three minutes. Remove from the frying pan and set aside. Stir in the flour and mix in the tomato purée (about 2 T) plus the water. Season with salt and pepper. Grease a fireproof casserole and put in half the tripe. Cover with a layer of the onions and mushrooms and sprinkle on half the breadcrumbs. Repeat this, and finally pour on the tomato sauce. Top with the breadcrumbs. Bake in the oven for 30 minutes at 350℉ (180℃). Remove and garnish with chopped parsley before serving.
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