Tripe is one of those things people seem to either love or hate. Guy says he is the lucky one, as he grew up loving it. This is how he always cooks it – in a braise lightly flavoured with tomato.
- 1 tbsp olive oil
- 1 onion, sliced
- 2 garlic cloves, sliced
- 1 long red chilli, seeded and finely chopped
- handful of basil leaves, crushed to a paste with olive oil
- 1 carrot, cut into batons
- 2 celery stalks, cut into batons
- ½ tsp freshly grated nutmeg
- 4 cloves, crushed
- 1 kg parboiled honeycomb ox tripe, cut into thin strips
- 1 tbsp tomato paste
- 250 ml white wine
- 2 litres chicken stock or water
- sea salt
- freshly ground black pepper
- handful of flat-leaf parsley, chopped
- handful of pine nuts
- handful of sultanas
- freshly grated parmigiano reggiano
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.
Heat the oil in a pot and fry the onion, garlic and chilli until the onion is translucent. Stir in the basil paste followed by the carrot and celery and cook for about 5 minutes. Add the nutmeg, cloves and tripe and sauté briefly before adding the tomato paste. Stir constantly for a few minutes, until the tomato paste deepens in colour. Pour in the wine and let it reduce slightly, then add enough stock or water to cover the tripe. Season with salt and pepper and stir through three-quarters of the parsley. Simmer for 1–1½ hours.
To finish, stir through the pine nuts, sultanas and remaining parsley. Serve with parmigiano reggiano.