- 800 g semi-cooked tripe
- 2 carrots
- 2 small parsnips
- 1 stick of celery
- thyme, rosemary and a couple of bay leaves
- 1 white onion
- 1 garlic clove
- 4 fresh tomatoes (skinned)
- olive oil
- 1 bottle of white wine
- Put the tripe into a generous-sized pan of cold water and in there put some carrots. So that goes into cold water and in there we’re going to put some carrots or you can use parsnip or turnip.
- Add a stick of celery and a garlic clove, we’ll round up the usual suspects - thyme, rosemary, a couple of bay leaves and a crisp white onion.
- Next we’re just poaching it. Get some flavour in there and make sure that the tripe is losing some of its strength. In the second stage we are going to cook it with white wine and tomato and some more garlic and some more provencal herbs.
- Let it poach for about an hour now and rinse it again. Then we cook it with fresh tomatoes and for once we don’t want them too ripe, we want them to hold their shape when we are cooking, so don't use tinned tomatoes for this, but do take the skins off.
- Little bit of olive oil in here to start off with and the tomatoes go in, some lovely herbs, thyme, rosemary and then white wine.
- And that’s it: a little stir, lid on and a very, very low heat, so that it simmers very gently for about three or four hours, so that the tripe gets really tender and soaks up all those flavours.