Preparation time
less than 30 mins
Cooking time
over 2 hours
Serves
Serves 4
By Angela HartnettFrom Saturday Kitchen
Ingredients
For the tripe broth
- 2kg/4lb 8oz tripe, cut lengthwise into 2 inch strips, then cut into ½ inch thick strips
- 75ml/2½fl oz white wine vinegar
- 1 onion, peeled and left whole
- 2 celery sticks, roughly chopped
- 4 carrots, peeled and left whole
- 6 sprigs parsley, tied into a bundle
- 12 peppercorns, crushed
- 50ml/2fl oz olive oil
- 2 onions, finely chopped
- 2 bay leaves
- 2 celery sticks, finely diced
- 1 carrot, peeled and finely diced
- 1 tsp fennel seeds, crushed
- 2 tbsp garlic, finely minced
- bunch basil, finely chopped
- 2 tsp rosemary, finely chopped
- 2 tbsp tomato purée
- 250ml/9fl oz white wine
- 2 x 400g tins plum tomatoes
- 200ml/ ⅓pt chicken stock
- 2tbsp unsalted butter
- 125g/4½oz freshly grated parmesan
- salt and pepper
To serve
- 2 tbsp celery leaves
- 2 tbsp parsley, chopped
- 2 tbsp basil, chopped
Method
Put the tripe in a pan and add cold water to cover. Add the vinegar and bring to the boil and cook for 5 minutes. Drain well.
Return the tripe to a clean pan and add 2 litres/3½ pints cold water, the whole onion, celery, whole carrots, parsley sprigs, peppercorns, and salt. Bring to the boil and reduce to a simmer for 3 hours.
Heat the oil in a heavy skillet and add the chopped onions, bay leaves, and cook, stirring, until the onions are softened. Add the diced celery, diced carrots, fennel seeds, minced garlic, basil, and rosemary. Cook, stirring, for about 5 minutes.
Add the tomato puree and cook for a further 2 minutes. Deglaze the pan with the white wine and then add the tomatoes and chicken stock and cook for a further 5 minutes. Then add the tripe into the pan and simmer for a further 2 hours.
Just before serving, stir the butter and cheese into the pan. Place in serving bowls and garnish with the celery leaves, parsley, and basil.