300 ml (10 fl oz) 1 1/4 cups Chicken stock
300 ml (10 fl oz) 1 1/4 cups Dry white wine
1/2 tsp Dried thyme
1 Bay leaf
3 Medium onions, 1 left whole and 2 finely chopped
1 kg (2 lb) Tripe, blanched, and cut into strips about 5 cm (2 in) long
4 Tomatoes, blanched, peeled, seeded and chopped
2 Tbs Tomato puree (paste)
1 Celery stalk, chopped
Salt and pepper to taste
300 ml (10 fl oz) 1 1/4 cups Dry white wine
1/2 tsp Dried thyme
1 Bay leaf
3 Medium onions, 1 left whole and 2 finely chopped
1 kg (2 lb) Tripe, blanched, and cut into strips about 5 cm (2 in) long
4 Tomatoes, blanched, peeled, seeded and chopped
2 Tbs Tomato puree (paste)
1 Celery stalk, chopped
Salt and pepper to taste
method
1. Put the stock, wine, herbs, whole onion and tripe into a large saucepan and bring to the boil. Reduce the heat to low and simmer slowly for about 1 hour, or until the tripe is cooked through and tender. Using a slotted spoon, transfer the tripe to a plate and keep hot.
2. Add the tomatoes, tomato puree (paste), celery and chopped onions to the liquid and simmer for a further 30 minutes. Remove from the heat and strain the mixture into a bowl. Remove and discard the bay leaf. Mash the vegetables with the back of a wooden spoon to extract all the juices.
3. Return the tripe and strained sauce to the pan and season to taste. Simmer gently for 20 minutes. Remove from the heat, transfer to a warmed serving dish.
4. Serve at once.
2. Add the tomatoes, tomato puree (paste), celery and chopped onions to the liquid and simmer for a further 30 minutes. Remove from the heat and strain the mixture into a bowl. Remove and discard the bay leaf. Mash the vegetables with the back of a wooden spoon to extract all the juices.
3. Return the tripe and strained sauce to the pan and season to taste. Simmer gently for 20 minutes. Remove from the heat, transfer to a warmed serving dish.
4. Serve at once.
serving amount
serves 4
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