Pies & oven dishes / RICETTI
Maltese tripe pie
A tripe pie with a reduced onion and tomato filling.
◷ 185 min / 6 servings
Method
- Simmer tripe in fresh water for 75–90 minutes until tender. Drain and chop small.
- Soften onions and garlic in oil. Add tripe and passata and simmer 20 minutes until thick. Season, add parsley and cool.
- Line a 24 cm dish with two-thirds of pastry. Fill, cover with the rest, seal and cut a steam hole.
- Brush with egg and bake 40–45 minutes at 190°C, or 170°C fan, until golden.
✳ From the kitchen
Tripe pie is recorded in historical writing on Maltese cooking.
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.