This traditional Turkish dish features boiled tripe sliced thin and sautéed in a skillet with garlic and butter. A favorite among offal lovers, it pairs tripe’s tender texture with the rich aroma of garlic.
Boil the cleaned tripe in plenty of water with the whole onion and bay leaf for about 75 minutes, until tender when pierced with a fork. Drain and cut it into thin strips.
Melt the butter in a skillet and briefly sauté the crushed garlic until fragrant. Do not let the garlic burn, or it will taste bitter.
Add the sliced tripe to the skillet with the red pepper flakes, salt, and black pepper. Sauté over medium heat for 10 minutes, until the edges are lightly browned. Serve hot.
Tip: Boil the tripe until very tender first; tough tripe will remain tough when sautéed. Important: For food safety, the tripe must be thoroughly cleaned; buy it cleaned by your butcher and rinse it again. Cook the offal thoroughly. Contains no nuts or gluten. Allergen: Based on the ingredient list, this recipe contains milk and dairy products. Check packaged-product labels for other allergens.
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