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Regime Type:

Without Eggs, Strict PKD (No Allowances)

Beef Tripe Bolognaise

Introduction & Inspiration

Beef Tripe Bolognaise is a lovely way to use the beef tripe 'pasta' with a nice meaty filling, covered in a rich creamy sauce. It's a satisfying autumn dish which is both nutrient dense and extremely tasty!

Bolognaise made like this has taken on a whole new meaning for me. It's so pleasurable to have a PKD version that is healthy, tasty and easy to make.

I hope you'll give this a try too!

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

1 x Beef Tripe Bolognaise

Main Ingredients:

2/3 of a sheet Beef Tripe 'Pasta' (approx. 80g)

65g Minced Beef

55g Lamb Kidney

40g Pork Jelly Cubes

30g Lard - for frying

Salt To Taste

5g Crispy Parma Ham Powder


110ml Alfredo Style Sauce

Basil (Optional)

Crispy Parma Ham Powder (Optional)

Cured Egg - Grated (Optional)

Recipe Instructions

Pre heat the oven to 80c. 

Make the beef tripe sheet as per the recipe instructions. Allow to cool. Add a 'fettucine' attachment to the KitchenAid device, switch the machine on and feed the sheet into the machine. Place a bowl underneath the attachment for the beef tripe 'pasta' to fall into. Reserve.

Chop the pork jelly and lamb kidney into small cubes.


Add the lard to a medium sized frying pan on medium-high heat. Once the lard has melted and the pan is nice and hot, add the minced beef, pork jelly and lamb kidney to the pan. Use a spatula to stir the ingredients in.


Add the crispy Parma ham powder and stir in well. Stir from time to time until all the meat and kidney is cooked to your liking. Perform a quick taste test and see if any extra seasoning is required, and if so, add a pinch of salt and then stir in. Turn off the heat.


Warm the serving dish in an oven that has been pre heated to 80c. Wait for the oven to reach temperature and then turn it off, before adding your bowl of beef tripe 'pasta'.

Remove the hot dish from the oven. Use a spatula to add the bolognaise on top of your 'pasta'. Pour the Alfredo style sauce over the meat and 'pasta'. Season your bolognaise with a little basil and crispy Parma ham powder and top with some grated cured egg yolk (optional).


Enjoy nice and hot!


If you do not have any lamb kidney then you could always use some veal liver or heart, or simply add extra minced beef.


Your beef tripe sheet should be at least 1 day old, as otherwise it's difficult to cut using the machine attachment. If you do not have a machine to cut the sheet into fettucine type strips, simply place the sheet on a large wooden chopping board and cut long strips with a sharp knife or pizza cutter (width of approximately 6mm). They're just as good. I just like using my gadgets!


Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.


Any herbs should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition.


Check out my cooked Beef Tripe 'Pasta', Pork Jelly Cubes, Cured Egg Yolks, Crispy Parma Ham Powder, Alfredo Style Sauce, Lard and Pork Crackling and Bone Broth - Pressure Cooker recipes for instructions on how to make all of these.

Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary (Home - Nutriintervention).


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