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Ingredients
- 1kg veal or beef tripe
- 3 tbsp extra virgin olive oil
- 2 medium onions, cut in 1cm dice
- 2 medium carrots, cut in 1cm half rounds
- 1 celery heart, cut in 1cm pieces
- 125ml dry white wine
- 500ml chicken stock
- 2 garlic cloves, minced
- 1/2 cup roughly chopped parsley
- 2 small sprigs rosemary, left whole
- 6-8 basil leaves, torn
- 100ml tomato passata
- 2 chopped chillies (optional)
- 2 cups fresh shelled peas
- Salt and pepper
- Parmesan, to serve
Method
Wash tripe well.
Cut it into strips 1cm wide and 5-6cm long.
Wash again and drain then set aside.
Heat oil in a casserole pot and gently fry onion, carrot and celery for 2 minutes until fragrant.
Add tripe and keep stirring and frying for 5-6 minutes.
Add half the wine and keep stirring and cooking for another 5 minutes.
Raise heat and pour in remaining wine and chicken stock.
Bring to the boil then reduce heat to simmer for 1 hour.
Add garlic, parsley, rosemary, basil, passata, chillies and peas.
Stir well and simmer for 20-30 minutes until tripe is tender.
Season, turn off heat and let sit for 15 minutes.
Serve hot with grated parmesan.
