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Regime Type:

PKD (With Allowances)

Crispy Tripe Bread

Introduction & Inspiration

Tripe bread lends itself so well to pan frying, which gives it a wonderful crispiness and a beautiful golden colour. The bread remains soft, yet sturdy and ideal for sandwich toppings or fillings.

I hope you'll give this a try!

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

4 x Crispy Tripe Bread Slices

Main Ingredients:

4 x Tripe Bread Slices

15g Tallow for frying

Recipe Instructions

Make the tripe bread as per the recipe instructions. Cool and then place in the fridge.


Remove the tripe bread from the fridge and cut 4 slices of the bread (store the remaining bread in an airtight container in the fridge for use in other recipes).


Add the tallow to a frying pan and cook on medium-high heat for a few minutes until the tallow has melted and is hot.


Add the 4 tripe bread slices to the frying pan.


Use a spatula to flip the slices over every 30 to 45 seconds. Cook until the tripe bread has started to crisp up and has a nice golden colour. Remove the frying pan from the heat and allow the slices to rest for a minute or so.


Your Crispy Tripe Bread is now ready!


Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free.


If you do not have any tallow on hand for frying, use lard or another animal fat.


These slices are lovely warm or cold, with savoury or indeed sweet toppings!

Be sure to use free range, organic eggs to make the tripe bread. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary (Home - Nutriintervention).


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