Pies & oven dishes / RICETTI
Maltese baked tripe
Tripe and aubergine baked with eggs and cheese.
◷ 155 min / 6 servings
Method
- Simmer tripe in fresh water for 60–90 minutes until tender. Drain and cut into pieces.
- Slice aubergines and brown in half the oil. Soften onions in remaining oil.
- Add tripe and tomatoes to onions and simmer 15 minutes. Cool slightly and add ham, beaten eggs and half the cheese. Season.
- Layer with aubergine in a dish. Top with remaining cheese and crumbs. Bake 30 minutes at 190°C, or 170°C fan, until egg is set.
✳ From the kitchen
A home adaptation of a traditional dish documented by the Public Abattoir.
Tradition reference
Public Abattoir · Traditional baked tripe ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.