# Kirxa (Maltese Tripe Stew)

Source: https://www.malteserecipes.com/recipes/kirxa/

An old-style Maltese tripe stew slowly cooked with tomato, onion, garlic, wine, and herbs until tender and rich.

Prep time: 20 minutes
Cook time: 2 hours
Servings: 4-6 people
Tags: stew, offal, maltese-classic, traditional, slow-cooked, tomato, main-course



## Ingredients

Measures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).



- 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

1. **Prepare the tripe**: Rinse the cleaned tripe well. If needed, simmer it in fresh water for 20 minutes, then drain.

2. **Cook the base**: Heat the olive oil in a heavy pot. Add the onions and cook until soft. Stir in the garlic.

3. **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.

4. **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.

5. **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





## Serve with or cook next

- [Fwied bil-Basal (Liver with Onions)](https://www.malteserecipes.com/recipes/fwied-bil-basal/): Try liver and onions for a quicker offal dish.

- [Stuffat tal-Bebbux (Maltese Snail Stew)](https://www.malteserecipes.com/recipes/stuffat-tal-bebbux/): Explore another slow-cooked Maltese dish with garlic and tomato.

- [Ħobż Malti (Maltese Bread)](https://www.malteserecipes.com/recipes/hobz-malti/): Serve crusty bread to soak up the stew's sauce.