Preparation time
less than 30 mins
Cooking time
over 2 hours
Serves
Serves 4
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the tripe
- 800g/1lb 12oz tripe
- 1 onion, peeled and halved
- 1 carrot, peeled and halved
- 1 stick celery, roughly chopped
- ½ tsp black peppercorns
For the stew
- 600ml/20fl oz vegetable stock
- 150g/5½oz smoked pancetta
- 1 carrot, peeled and finely chopped
- 1 onion, finely chopped
- 1 fennel bulb, roughly chopped
- 2 sticks celery, roughly chopped
- 1 garlic bulb, cut in half horizontally
- pinch dried chilli flakes
- 2 x 400g tins chopped tinned tomatoes
- 50ml/2fl oz dry white wine
To serve
- 1 tbsp freshly chopped oregano
- 1 tbsp freshly chopped flatleaf parsley
- 100g/3½oz Parmesan, grated
Method
Put the tripe in a large stock pot. Add the vegetables and peppercorns and cover with water. Simmer for 4 hours.
Fry the pancetta, carrot, onion, fennel and garlic in olive oil for 10 minutes. Add the chilli flakes, tomatoes and cooked tripe. Simmer for 10 minutes to thicken, then add the wine and continue to simmer for 30–40 minutes.
Serve in bowls with the freshly chopped herbs and plenty of grated Parmesan.