| |
|
What You Need:
(Serving Size: 4 )
|
|
|
|
¼ cup olive oil
¾ cup finely chopped onions
½ cup finely chopped celery
2 pounds fresh or defrosted frozen honey comb tripe, cut into 2-by-½-inch strips
3 tablespoons tomato paste
2 cups chicken or beef stock, fresh or canned
2 tablespoons finely chopped fresh parsley, preferably the flat-leaf Italian type
½ teaspoon finely chopped garlic
¼ teaspoon dried marjoram, crumbled
½ teaspoon salt
½ cup freshly grated imported Parmesan cheese
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. In a heavy 3- to 4-quart saucepan or flameproof casserole that has a cover, heat the olive oil until a light haze forms over it.
|
2. Add the onions and celery and cook over moderate heat for 8 to 10 minutes, stirring frequently, until the onions are soft and slightly golden.
|
3. Add the tripe and toss it with the onions and celery until they are well combined.
|
4. Dissolve the tomato paste in the stock and pour it over the tripe and vegetables.
|
5. Add the parsley, garlic, marjoram and salt. Bring to a boil over high heat, then reduce the heat, cover the pan and simmer the tripe slowly, regulating the heat so that the surface of the sauce barely moves.
|
6. If at any point the sauce becomes too thick, add a few tablespoons of stock. In 2½ to 3 hours, the tripe should be tender when pierced with the tip of a sharp knife.
|
|
7. Serve as hot as possible on heated plates. Sprinkle each serving with grated cheese.
|
|
|
|
|
