Italian Cuisine

Slow cooked tripe with pine nuts and sultanas

Cuisine: Italian Servings: Serves 6 Created by Guy Grossi

Ingredients

1 tbsp olive oil
1 onion, sliced
2 cloves garlic, sliced
1 chilli, seeded and finely chopped
Handful basil leaves crushed to a paste with olive oil
1kg honeycomb tripe (cooked), cut into thin strips
1 carrot, peeled and cut into batons
2 stalks celery, cut into batons
½ tspn freshly grated nutmeg
4 cloves, crushed
1 tbsp tomato paste
250ml white wine
2L chicken stock
Sea salt and freshly ground black pepper
Generous handful flat leaf parsley, chopped
Handful of pine nuts & sultanas
Freshly grated Parmigiano-Reggiano

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Preparation

Heat the olive oil in a deep pot, then add the garlic, onion and chilli and fry until translucent. Stir in the basil paste and add the carrot and celery and cook well together for about 5 minutes. Stir in the spices and tripe and sauté briefly before adding the tomato paste, stirring constantly until it has caramelised. Pour in the wine and reduce slightly. Add enough water or stock to cover the tripe, season and stir through ¾ of the parsley. Cook on a low heat for 1 – 1½ hours.

Stir through pine nuts, sultanas and remaining parsley before serving with Parmigiano-Reggiano .

Italian Restaurants

Displaying 10 of 2156 Italian Restaurants.

Restaurant		Suburb
1.	The Beresford Hotel	Surry Hills
2.	Cellar 47	Shepparton
3.	Valentino's	Northbridge
4.	Smithfield Tavern	Smithfield
5.	Benny's Bar & Cafe	Fremantle
6.	Universal Bar	Northbridge
7.	Arch Rival	Palmerston
8.	Railway Hotel	Fitzroy North
9.	Vibe Cafe Restaurant	St Kilda
10.	Morning Star Estate	Mt Eliza

01 Apr 2010 10:30 AEST

russ

thank you for a marvelous looking tripe recipe. your ingredients list calls for cooked tripe but your video doesnot refer to cooking tripe before adding to vegetables could you please clarify if tripe used is cleaned and uncooked when added to pot or, if cooked how do we do it. many thanks.

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