Beef Tripe (Kirxa) in Spicy Tomato Sauce

Beef Tripe (Kirxa) in Spicy Tomato Sauce

• 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

• 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.