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Meat, South and mountains

Niçoise style tripe with steamed potatoes

Niçoise style tripe is a slow simmered dish made with beef tripe, tomatoes, white wine and black olives, served with steamed potatoes, for 4 people. It takes about 3h20 total, including 2h30 of simmering, rated medium difficulty, at €3.20 per person. The key to success is the very slow cooking, which tenderizes the tripe and concentrates the sauce.

For a dish with real character, Niçoise style tripe simmered with tomato, white wine and herbs, served with steamed potatoes.

Niçoise style tripe with steamed potatoes
Total time
3 h 20
Difficulty
Medium
Cost per person
€3.20
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Niçoise style tripe has that deep, slightly rustic flavor of dishes that simmer for hours. The tomato sauce reduces slowly with white wine, garlic and a bouquet garni until it turns almost jammy, while black olives add a salty edge that echoes the south of France. The tripe itself loses all its initial firmness and turns meltingly tender.

This is a Sunday dish, or one for a day without a tight schedule, the kind you set to simmer while you go about your business. It takes time but barely any watching, which makes it great for hosting guests who enjoy dishes with real character. Kids are not always fans, but anyone who loves offal and southern French cooking will dig in.

The ingredients

4 people

Butcher

  • Pre cooked beef tripe 800 g

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Dry white wine 25 cl
  • Black olives 80 g
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 2
  • Carrot 2
  • Garlic 3 cloves
  • Bouquet garni 1
  • Potatoes 1 kg

The step by step recipe

  1. Cut the tripe into even strips.

    Pieces of the same size cook evenly.

  2. Sauté the onions, carrots and garlic in a Dutch oven with the oil, then add the tripe. 10 min

    Let it heat through well before pouring in the liquid.

  3. Pour in the white wine and tomatoes, add the bouquet garni, season with salt and pepper, and cover.

    Go easy on the salt, the sauce will reduce.

  4. Let it simmer over very low heat, then add the olives near the end of cooking. 2 h 30

    Stir occasionally so nothing sticks.

  5. Peel the potatoes, steam them, and serve alongside the tripe. 25 min

    A bit of fresh basil adds a touch of Provençal freshness.

Our tips to get it right

  • Use a heavy bottomed Dutch oven that spreads heat evenly, it keeps the tripe from sticking during the 2h30 simmer.
  • If the sauce looks too thin at the end, remove the lid for the last twenty minutes so it reduces and coats the tripe better.
  • Make this dish the day before if you can, the flavors meld even better after a night in the fridge.

The variations

  • Swap the steamed potatoes for white rice, which soaks up the tomato sauce beautifully.
  • Add small diced mild chorizo at the start of cooking for a spicier version.
  • For a faster version, use a pressure cooker and cut the simmering time to about 45 minutes.

What to serve it with

  • Steamed potatoes, as in the recipe
  • Country bread for the sauce
  • A glass of dry white wine

Storage

Niçoise style tripe keeps for 2 to 3 days in the fridge in a sealed container. It freezes very well for up to 2 months, since the tomato sauce holds up fine. Reheat gently in a saucepan, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Can you make Niçoise style tripe ahead of time?

Yes, it is actually recommended. Made a day ahead, the tripe tastes even better once reheated, since the sauce has had time to soak into the meat.

How do you know when the tripe is cooked enough?

The tripe is ready when it is fork tender, with no resistance at all. If it still feels a bit firm after 2h30, keep simmering gently for another 30 minutes.

Can you use raw tripe instead of pre cooked?

Pre cooked tripe saves a lot of time, ask your butcher for it already blanched. With raw tripe, you need an extra blanching step and several more hours of cooking.

Can the white wine be swapped out?

You can replace the white wine with vegetable or chicken stock, the dish will be slightly less fragrant but just as tender. Avoid red wine, which would completely change the color and flavor of the sauce.

How long does it take to make a Niçoise style tripe with steamed potatoes?

Count 3 h 20 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Niçoise style tripe with steamed potatoes?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Niçoise style tripe with steamed potatoes cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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