Tripes a la Nicoise


  • 4 lbs. beef tripe, cut into 2" x 1/2" strips
  • 1/4 cup white vinegar
  • 1/4 cup extra virgin olive oil
  • 4 cups dry white wine
  • 10 tomatoes, peeled, seeded and roughly chopped
  • 9 cloves garlic, chopped
  • 4 medium onions, chopped
  • bouquet garni: thyme, parsley stems, bay
  • leaf
  • 2 small red chiles, dried
  • salt and pepper, to taste
  • parmigiano-reggiano, freshly grated


  • Rinse tripe in several changes of cold water. Bring a large pot to boil and add vinegar. Add the tripe and blanch for 20 seconds.
  • Heat oil in a large pot and add tripe. Cook for a few minutes. Stir in wine, tomatoes, garlic onions bouquet garni, chile and salt and pepper.
  • Cover and reduce heat to low. Simmer for at least 8 hours. Adjust seasoning and serve with grated parm.


  • Description:
  • "Cook very long and slowly to tenderize. Serve with polenta."
  • SOURCE: Apple Charlotte Cooking Co.