Tag: Tripe

Beef Tripe (Kirxa) in Spicy Tomato Sauce

Prep Time : 35 Minutes

Cook Time :  4 Hours

Ingredients : 

• 2 kg Beef Tripe
• 3 lemons, quartered
• 60 ml(1/4 cup) extra virgin olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 Fresh Hot Chilies, chopped
• 1 cup basil leaves chopped
• 125 ml(1/2 cup) dry white wine
• 1 tbsp tomato puree
• 2 400g tins tomatoes
• 1 pinch of dried oregano
• freshly ground black pepper

Directions : 

• Place the beef tripe in a large saucepan of boiling water.
• Allow the water to return to the boil, then cook on high heat for 5 minutes.
• Drain the tripe and wash it thoroughly in cold water until cool.
• Soak beef tripe and quartered lemon in a large bowl or saucepan of cold water for 30 minutes.
• Remove and drain the tripe and cut into bite-sized pieces of about 4 cm x 15 cm.
• Return the tripe to the empty saucepan over low heat, covered.
• Cook for 10-12 minutes or until the tripe has released all excess moisture.
• Drain tripe and set aside.
• Return the saucepan to medium heat.
• Add the olive oil, onion, garlic and chilies.
• Add beef tripe and saute  for 3-4 minutes, until  liquid reduces slightly.
• Add the tomatoes, oregano, salt and pepper.
• Cover with water (1-2 cm above the tripe).
• Stir well and cover.
• Reduce heat to very low and simmer for 4 hours, stirring occasionally.
• Add more water if required; the sauce should however be thick and rich.
• Remove from heat and serve with good-quality crusty Maltese bread.