Recipe for 4Ingredients:
1 kilogram of half cooked tripe
100 grams of extra virgin olive oil
Tender and crispy celery stalks
400 grams of ripe tomatoes
Tender carrots
100 grams of butter
Garlic
Medium size onions
Grated Parmesan cheese
Basil
Half a liter vegetable stock
A glass of dry white wine
Salt
Pepper
Preparation:
You first need to wash the tripe in abundant water, then slice it and set it into a pan with boiling salted water to cover up the meat. Cook it partly covered for twenty minutes. Drain it and let it rest in a bowl of cold water. In the meantime, finely chop a small celery stick, one carrot, onion and a handful of basil leaves. Put them inside an earthenware pot, you may also use a steel one if it is all you have. Add twenty grams of butter, the olive oil and a clove of garlic, whole. If you with you may add a bay leaf. Now set the pot on low heat and cook slowly. When the vegetables are soft add the white wine and allow the mix to absorb it. Now drain the tripe and combine it with the other ingredients in the pot. Add the grated Parmesan cheese and the peeled and chopped tomatoes. In case you do not have tomatoes you may use plain tomato sauce with added a ladle of vegetable or meat stock. Add salt and pepper and keep cooking over medium heat. Pay attention that the tripe does not get too dry adding a ladle of hot broth when necessary. When the tripe is tender, pour it into four small and well buttered earthenware bowls that must be oven safe. On the top of each tripe serving add knobs of butter and grated Parmesan cheese sprinkled. Set it in the oven that you have previously heated up to 150 degrees Celsius and let it stay for ten minutes. Serve hot in the earthenware bowls.
This recipe is brought to you by Matt, who enjoys his work catering dinners in Tuscan villas for guests on holidays.
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