Tripe, Lettuce and Tomato Sandwich

Tripe, Lettuce and Tomato Sandwich

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 to 4
Author CASA Veneracion


  • 1 and 1/2 cups ox tripe cooked, cooled and chilled
  • 1 tablespoon olive oil
  • 2 tablespoons onion finely chopped
  • 1 teaspoon garlic finely minced
  • 1 teaspoon ginger grated
  • 1 finger chili finely sliced
  • salt to taste
  • pepper to taste
  • juice of half a lemon
  • your choice of bread
  • mayonnaise
  • lettuce
  • cheese slices
  • tomatoes thinly sliced


  • Scrape off any hardened fat on the tripe then slice into thin strips.
  • Heat the olive oil in a pan. Add the tripe. Season with salt and pepper. Cook until lightly browned.
  • Add the onion, garlic and chili slices. Stir and cook for a few seconds then turn off the heat.
  • Squeeze the lemon juice onto the browned tripe. Stir a few times.
  • Assemble your sandwiches.
  • Spread the bread with mayo. Cover the bottom half or slice with lettuce leaves. Add cheese. Pile on the trips. Top with tomato slices. Cover with the top half or slice of bread. Enjoy your tripe, lettuce and tomato sandwich.