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Veal tripe in tomato sauce

A rare and delicious specialty


  1. Wash the belly well and cut it into large pieces

  2. Put the vinegar, an onion and the belly in a large pot

  3. Boil it for an hour with the lid closed, skimming it

  4. Cut the belly into smaller pieces

  5. In another large pot, pour a little olive oil, let it heat up and fry the onion

  6. Then add the garlic and after a minute the tomato paste.

  7. After it has fried, deglaze it with the wine and the vinegar. Once the alcohol has evaporated add the belly back in.

  8. Mix and add all the spices of the recipe, the chopped tomatoes, the onion which boiled with the belly, 1 cup of the broth from the first boil and let it simmer until the sauce thickens.

  9. If necessary, add a little more of the broth.

  10. It will take about an hour on low heat with the lid ajar.


1 kg of veal or lamb belly

2 medium onions finely chopped

3 - 4 cloves of garlic, finely chopped

1 bay leaf

420 g of tomato concache

1 tbsp tomato paste

1 tbsp ground cumin

4 - 6 allspice grains

2 cloves

salt + pepper

1 shot of vinegar

1 glass (100 ml) of red wine

1 glass (200 ml) stock

some hot bukovo optional

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