Honeycomb tripe is a real favourite of mine, even though it looks rather like a bathing cap with its crazy patterning! This recipe was inspired by my short but delightful stint at The Restaurant Manfredi, where Franca and Stefano Manfredi cooked the most delicious tripe à la Milanese. I’ve added green apples, for sourness, and bacon bones (ask your butcher to saw them into slices), for their smokiness. Serve this with crusty sourdough bread to mop up the sauce.
This recipe was inspired by my short but delightful stint at The Restaurant Manfredi, where Franca and Stefano Manfredi cooked the most delicious tripe à la Milanese.
- 3 litres (3 quarts) water, plus ⅓ cup extra
- ½ cup white wine vinegar
- 1 kg (2 lb) honeycomb tripe, roughly sliced
- 5 small roma (plum) tomatoes, cut into quarters
- 10 garlic cloves
- 2 tsp sea salt, plus 2–3 tsp extra
- ⅔ cup palm sugar
- 1 cup extra virgin olive oil
- 1 small baby fennel bulb, finely sliced
- 12 small salad onions, trimmed, but with 2 cm (1 in) green stem left intact
- 1 small stick of celery, sliced on the diagonal
- 200 g (6½ oz) smoked bacon bones, sliced
- 1 cup white wine
- ⅓ cup chardonnay vinegar, plus 1 tbsp chardonnay vinegar, extra
- 3 cups chicken stock
- 4 small green apples, peeled and roughly chopped
- 1 cup shelled peas – about 500 g (1 lb) fresh peas in their pods
- 1 tbsp red wine vinegar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Bring water and white wine vinegar to the boil in a large pan. Reduce heat, add tripe and simmer gently, covered, for 30 minutes. Drain tripe, refresh under cold water, drain again and slice finely.
- Meanwhile, using a mortar and pestle, gently press tomatoes until they are slightly bruised and have released their juices; transfer to a bowl and set aside. Add garlic and half the salt to the mortar and pestle and pound into a rough paste. Set aside.
- Place sugar and extra water in a medium-sized frying pan and stir over low heat, without boiling, until sugar is dissolved. Bring to the boil, then simmer, uncovered, without stirring, for about 3 minutes, or until mixture turns light caramel in colour. (The caramel is ready when a spoonful dropped into a cup of cold water can be moulded into a soft ball with the fingers.)
- Heat oil in a heavy-based frying pan, add reserved garlic paste and sauté for 1 minute, or until aromatic. Stir in fennel, onions, celery, bacon bones and remaining salt, and cook, stirring occasionally, for about 2 minutes. Add tripe and stir to combine. Pour in caramel mixture and tomatoes and stir well to coat tripe in the caramel. Add wine and chardonnay vinegar and simmer, uncovered, for about 10 minutes, or until liquid is reduced by half. Pour in stock, cover pan and simmer gently for 25 minutes. Stir in apples and cook, covered, for a further 25 minutes, or until the tripe is tender.
- Remove the lid, stir in peas and simmer, uncovered, for about 6 minutes, or until peas are just tender. Remove from stove and stir in remaining ingredients.