Meat / RICETTI
Maltese fried tripe
Tender boiled tripe finished in a garlic and parsley pan.
◷ 120 min / 4 servings
Method
- Cover tripe with fresh water, add onion and bay and simmer 75–90 minutes until tender.
- Drain, discard onion and bay and slice tripe into strips. Dry well.
- Heat oil and brown tripe in batches for 6–8 minutes.
- Add sliced garlic for a minute. Remove from heat and add parsley, lemon and seasoning.
✳ From the kitchen
Butcher-supplied cooked tripe shortens the first step.
Tradition reference
University of Malta archive · Ikla kirxa ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.