Diary of a Foodie

Tripe Salad

Diary of a Foodie: Season Three: Tuscan Simplicity

  • Active time:15 min
  • Start to finish:3 1/4 hr
March 2009
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  • 1/2 lb trimmed beef tripe
  • 1 small red onion, finely chopped
  • 1/3 cup chopped flat-leaf parsley
  • 1/2 cup pitted brine-cured olives, coarsely chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Bring beef tripe to a boil in a 4-quart pot with plenty of water, then simmer, covered, until tender, 2 to 3 hours. Drain, then rinse with cold water and drain again. Cool tripe to warm.

  • Cut tripe into thin strips and toss with remaining ingredients. Season with salt and pepper. Serve chilled or at room temperature.
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