Lamb tripe

Recipes - Lamb tripe

Easter in Romania is celebrated with many lamb dishes and this one is one of the most popular.


  • ½ lamb liver
  • one kidney
  • one lung
  • half a bunch green onion
  • bunch of dill
  • bunch of parsley
  • ½ tsp pepper
  • 1 tsp salt
  • 2 tbsp flour 8 eggs (4 boiled and 4 crude)
  • lamb caul

Directions for Lamb tripe

Step 1: Boil the lamb organs and let them cool off. Chop the onion and fry it in oil. Cut the dill finely, and chop the organs into small cubes. Mix the organs with the fried onion, the dill, parseley and 4 mixed eggs. Add salt, pepper and flour and mix it well.

Step 2: Prepare the tray for making the tripe: put the caul making sure you cover the walls and leave some for covering the top. Put half of the meat mixture in the tray, make four dims in it, place the boiled eggs in them (without shells), then put the rest of the mixture on top of them. Cover the top of the tripe with caul, making sure you cut the extra one, because it’s fat and if it;s too much, then it’s not very tasty.

Step 3: Heat up the oven at over 200 degrees and place the tripe in the oven for around 30 minutes, until it gets roasted on top. Let it cool off in the tray, then take it out and cut it into slices.


Tags: kidney, green onion, parsley, eggs, pepper, recipes Main course - meat

Related recipes