Kirxa (Maltese Tripe Stew)
An old-style Maltese tripe stew slowly cooked with tomato, onion, garlic, wine, and herbs until tender and rich.
Ingredients
- 1kg cleaned tripe, cut into strips
- 3 tbsp olive oil
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 150ml red wine
- 500g chopped tomatoes
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried marjoram or oregano
- 2 potatoes, diced (optional)
- Small handful fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Prepare the tripe: Rinse the cleaned tripe well. If needed, simmer it in fresh water for 20 minutes, then drain.
- Cook the base: Heat the olive oil in a heavy pot. Add the onions and cook until soft. Stir in the garlic.
- Add wine and tomato: Pour in the wine and simmer for a few minutes. Add the chopped tomatoes, tomato paste, bay leaves, marjoram or oregano, and black pepper.
- Simmer: Add the tripe, cover, and cook gently for 1 1/2 to 2 hours until tender. Add a little water if the sauce becomes too thick.
- Finish: Add potatoes for the final 30 minutes if using. Season with salt, sprinkle with parsley, and serve hot.
Kirxa is Maltese tripe stew, an old-fashioned dish from a time when every part of the animal was used carefully. It is slow-cooked with tomato, wine, garlic, onion, and herbs until tender and deeply savoury.
Serving Suggestions
- Serve with crusty Maltese bread
- Add boiled or roasted potatoes
- Pair with a simple salad
- Best eaten hot, with plenty of sauce
Traditional Notes & Tips
- Use well-cleaned tripe from a good butcher
- Slow cooking is essential for tenderness
- Some families add peas or carrots
- The sauce should be rich and thick
- The flavour improves after resting