Slow-cooked Honeycomb Tripe with Fresh Green Peas

Inspired by a traditional Milanese recipe, Kylie Kwong combines tender tripe with green peas in a rich tomato sauce
By Kylie Kwong
Slow-cooked Honeycomb Tripe with Fresh Green Peas
  • Rating:
  • Serves: 4-6
  • Cook Time: 1 hour 50 minutes
  • Prep Time:
  • Effort: medium



  • 125 ml white wine vinegar
  • 3 litres water
  • 1 kg honeycomb tripe, oughly sliced
  • 5 small plum tomatoes
  • 10 clove garlic, peeled
  • 4-5 tsp sea salt
  • 115 g palm sugar
  • 250 ml extra virgin olive oil
  • 1 small bulb baby fennel, finely sliced
  • 12 small spring onions, trimmed, but with 2cm green stem left intact
  • 1 small stick celery
  • 200 g smoked bacon bones, sliced
  • 250 ml white wine
  • 100 ml chardonnay vinegar
  • 750 ml chicken stock
  • 4 small green apples
  • 500 g peas, in their pods podded
  • 4 tsp red wine vinegar

Tips and Suggestions

Palm sugar can be found in Chinese or Thai foodstores. If unavailable, substitute dark brown sugar.

"Honeycomb tripe is a real favourite of mine," explains Kylie, "even though it looks rather like a bathing cap with its crazy patterning! This recipe was inspired by my short but delightful stint at The Restaurant Manfredi, where Franca and Stefano Manfredi cooked the most delicious tripe à la Milanese. I've added green apples, for sourness, and bacon bones (ask your butcher to saw them into slices), for their smokiness. Serve this with crusty sourdough bread to mop up the sauce."


1. Bring the water and vinegar to the boil in a large pan.

2. Reduce the heat, add in the tripe and simmer gently, covered, for 30 minutes.

3. Drain the tripe, refresh under cold water, drain again and slice finely.

4. Meanwhile, using a mortar and pestle, gently press tomatoes until they are slightly bruised and have released their juices; transfer to a bowl and set aside.

5. Add the garlic and 1 teaspoon of salt to the mortar and pestle and pound into a rough paste. Set aside.

6. Place the palm sugar and water in a medium-sized frying pan and stir over a low heat, without boiling, until sugar is dissolved.

7. Bring to the boil, then simmer, uncovered, without stirring, for about 3 minutes, or until mixture turns light caramel in colour. (The caramel is ready when a spoonful dropped into a cup of cold water can be moulded into a soft ball with the fingers.)

8. Heat the olive oil in a lidded heavy-based frying pan, add in the garlic tomato paste and fry for 1 minute, or until aromatic.

9. Stir in the fennel, onions, celery, bacon bones and 1 teaspoon of salt, and cook, stirring occasionally, for about 2 minutes.

10. Add the sliced tripe and stir to combine. Pour in caramel mixture and tomatoes and stir well to coat tripe in the caramel.

11. Add the white wine and 80ml of chardonnay vinegar and simmer, uncovered, for about 10 minutes, or until liquid is reduced by half.

12. Pour in the Chicken Stock, cover the pan and simmer gently for 25 minutes.

13. Stir in apples and cook, covered, for a further 25 minutes, or until the tripe is tender.

14. Remove the lid, stir in the peas and simmer, uncovered, for about 6 minutes, or until peas are just tender.

15. Remove from stove and stir in the remaining salt (if required) and chardonnay vinegar and the red wine vinegar. Serve.

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