Tripe in wine and tomato sauce


Ingredients 13
Servings 6
Time

Ingredients

  • 5
    ml
    salt
  • 15
    ml
    lemon juice
  • TOMATO SAUCE
  • 60
    ml
    oil
  • 1
    onion, finely chopped
  • 1
    garlic clove, finely chopped
  • 2
    carrots, diced
  • 2
    stalks celery, finely chopped
  • 115
    g
    tomato paste
  • 400
    g
    chopped tomatoes
  • 250
    ml
    dry wine
  • 30
    ml
    sugar
  • 2
    kg
    tripe, cleaned, precooked and cubed
 

Method

 
Wash and rise tripe thoroughly. Place in cold water, add salt and lemon juice. Bring to the boil and simmer gently for 2 hours or until tender. SAUCE: Heat oil and add onion and garlic. Sauté until transparent, then add remaining ingredients and simmer for 15 minutes. Drain tripe and add to tomato sauce. Cook for a further 20 minutes Serve hot with samp or maize rice.
 

 

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