Chicken tripe

Recipes - Chicken tripe

If you prefer a lighter version of the Easter traditional main courses, try replacing the lamb meat with chicken.


  • 1 kg chicken livers
  • 1 kg chicken hearts and gizzards
  • 3 bunches green onion
  • 3 bunches green garlic
  • 3 bunches dill
  • 3 bunches parsley
  • 10 eggs
  • laurel leaves
  • salt
  • pepper

Directions for Chicken tripe

Step 1: Wash the livers and put them to boil with salt, pepper and laurel leaves. Do the same thing with the hearts and gizzards in a different pot.

Step 2: Wash the greens and chop them finely and mix them together. After the meat has boiled, remove it from the water, let it cool off and cut it into very fine pieces. Blend the eggs using the mixer until they get foamy, add them over greens and choped meat. Mix everything by hand, add salt and pepper.

Step 3: Prepare two rectangular griddles by placing cooking paper into them. Pour in the meat mixture and place it in the oven for half an hour, at medium heat, then let it cool of in the griddle. Remove it and slice it.


Tags: meat, chicken, easter, tripe, onion, eggs, recipes Main course - meat

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