Tripe

This is not the old tripe recipe in white sauce that your Grandmother used to make.  This is the real thing from a lady that used to cook tripe on a cattle station.  She must have been of Italian descent as she used tomatoes and garlic.  I can guarantee that this recipe is easy to do, melts in the mouth and tastes beautiful.  It is so nice in fact that I’m going to serve it at the restaurant.  It is very important to use a heavy casserole dish; a camp oven is ideal.

Ingredients

Tripe 1 kg

1 pig trotter

Onions 2 coarsely chopped

Carrots 2 chopped in rounds

Tomatoes 4 and 1 tbsp of tomato paste

White wine (sweet) 2 cups

Garlic cloves 6 chopped finely

Bay leaves 2, a pinch of thyme, salt

Crushed black pepper 1 tsp and 4 peppercorns

Method

Place the tripe and pig trotter in a large saucepan, cover with water and simmer for ½ hour.  Strain and cool.  When cold, cut the tripe into 2 cm squares.  Return to the saucepan with the pig trotter, sweet white wine and water to cover.  Add all the spices, vegetables and the chopped tomatoes.  Bring to the boil and simmer for about 3 hours.  (it may take up to 4)  Stir from time to time to make sure it does not stick to the bottom.  Keep cooking until it’s tender and melts in the mouth.   If it is inconvenient to have it on the stove top for so long, you can place it in a moderate oven after it has come to the boil.