Name: Tripe with beans and tomato sauce
Prep time: 40 min
Cook time: 150 min
Total time: 190 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 0.00 offal tripe; 0.00 onion peeled, quartered; 0.00 celery stalks sliced; 0.00 carrots peeled, sliced; 0.00 butter beans tin, drained; 0.00 parmesan cheese grated; 0.00 olive oil; 0.00 onion peeled, finely chopped; 0.00 tomato purée tin; 0.00 tomatoes tin, peeled; 0.00 tomato paste; 0.00 fresh herbs rosemary, oregano and mint; 0.00 garlic cloves, crushed; 0.00 stock cube beef; 0.00 sugar pinch

Recipe Disclaimer

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Ingredients (15)

0.00	offal — tripe
0.00	onion — peeled, quartered
0.00	celery stalks — sliced
0.00	carrots — peeled, sliced
0.00	butter beans — tin, drained
0.00	parmesan cheese — grated

Sauce

0.00	olive oil
0.00	onion — peeled, finely chopped
0.00	tomato purée — tin
0.00	tomatoes — tin, peeled
0.00	tomato paste
0.00	fresh herbs — rosemary, oregano and mint
0.00	garlic — cloves, crushed
0.00	stock cube — beef
0.00	sugar — pinch

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Method:

Put the tripe in a saucepan with the onions, celery, carrots and salt and fill the pot with water to cover.
Bring to the boil, cover and simmer for two hours.
Make the sauce while the tripe is cooking.
To make the sauce, heat the oil in a heavy-based saucepan.
Add the remaining ingredients and season with salt and freshly ground black pepper, to taste.
Simmer for at least one hour, or until the tomato sauce is thick and red.
Taste during cooking to check seasoning and stir often ot prevent burning.
When the tripe is cooked it should be al dente like pasta – it is unpalatable if over-cooked.
Remove the tripe from the saucepan and cut into 2 cm strips.
Add to the tomato sauce and simmer, covered, for 30 to 45 minutes, stirring frequently.
Add a little water if the sauce becomes too dry.
Adjust seasoning and remove the herb stalks.
Add the beans and heat through.
Sprinkle with Parmesan cheese and serve lukewarm with crusty bread.