• 600g of tripe (boiled)
  • 2 medium sized aubergines
  • 250g of tomato sauce
  • 1 spoonful of sugar
  • 2 spoonfuls of almonds (toasted and chopped)
  • 1 onion – some cinnamon
  • Seed oil – salt – pepper


Fry the aubergines in seed oil (cut into cubes). Stir fry the onion (finely chopped) in a pan and, when browned, add the tomato sauce. Cook for a few minutes, then add the boiled tripe (cut into small pieces) and the cubes of aubergines to the sauce. Add salt and pepper, sprinkle with sugar, a little cinnamon and finally the almonds. Continue cooking for 5 minutes and then put the pan into the oven (pre-heated) for a further 10 minutes.
This entry was posted in Other Meat, Recipes. Bookmark the permalink.

Leave a Reply

Your email address will not be published.


This site uses Akismet to reduce spam. Learn how your comment data is processed.

appetizers beef bread cake chicken christmas desert dessert dip drink Easter event Fish food gbejniet helu Honey Hut lamb Maltese maltese recipes meat pasta pastry pie pies pork pork stew Recipes risotto salad sauce seafood Side dishes soup Stew Stuffat summer Sunday lunch sweets Tomato torta traditional traditional maltese recipes vegetables