The Tripe Club in Fremantle, WA have been meeting for their monthly tripe lunches since 1986. Chef Ashley Ryan, of Clancy’s Fish Pub in Fremantle, has cooked many of their tripe lunches and is a firm favourite of the club. Ashley shares one of his popular tripe dishes that he has cooked for the club. "My most memorable tripe dish came in Oporto in a salt-of-the-earth Portuguese restaurant and the paprika, chorizo and other spices take me back there in an instant. For a match, you cannot beat what the locals do and reach for the best quality local red variety, Touriga Nacional. It’s not a variety you see much in Australia, but it combines amazing violet and rich purple fruit aromas with a sense of rusticity and savouriness. One winery that has been working with the grape for years is St Hallett in the Barossa Valley, and their excellent Touriga hits all the high floral notes, while also having the body to cope with the forthright flavours in this dish." - Dan Coward






Skill level

Average: 4 (3 votes)


  • 2 kg uncooked honeycomb tripe
  • 30 ml olive oil
  • 4 garlic cloves, sliced
  • 200 g smoked chorizo, sliced
  • 2 onions, sliced
  • 20 g smoked paprika
  • 15 g chilli powder
  • 15 g coriander powder
  • 15 g cumin powder
  • 15 g turmeric powder
  • 15 g fenugreek powder
  • 300 g tinned crushed tomatoes
  • 500 ml tripe stock
  • 1 red capsicum, cut into squares
  • 1 green capsicum, cut into squares
  • 30 g sugar
  • 15 g black pepper
  • chopped parsley, to garnish
  • 150 g sliced green olives, to garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Drink St Hallett Cellar Release Touriga Nacional 2009, Barossa Valley, SA

Clean the tripe under cold running water. Leave in a bowl of cold water for a few minutes, then rinse thoroughly. Cut into pieces approximately 3 inches square.

In a large heavy-based pot, place the tripe. Cover with cold water and bring to a boil. Allow to boil for 1 minute. Pour off all the water, froth or scum that has formed. Add water to cover the tripe in the same pot. Bring to the boil, and then reduce the heat. Simmer for 4 hours. The tripe should be soft in texture and tender when cooked. Keep the tripe stock aside.

In another pot, add the olive oil and sauté the garlic until golden brown. Add the chorizo and onions. Stir, and cook until golden brown. Add the paprika, followed by the rest of the spices. Continue to stir so that all the spices are infused with the oil and it creates a nice aroma. Add the crushed tomatoes, tripe stock and capsicums. Continue cooking until thickened. Add the sugar and season.

Add the tripe to the smoked paprika dish and leave to simmer for 20 minutes.

Garnish with roughly chopped parsley and sliced olives.