ITALIAN TRIPE VENETIAN-STYLE

 YOU WILL NEED: 

•  1 onion 

• 2 sticks celery 

• 1 carrot 

• 2 cloves garlic 

• 2 tablespoons chopped parsley 

• 1 teaspoon basil 

• ½ teaspoon oregano 

• 400g can of peeled tomatoes 

• 1 tablespoon tomato paste 

• salt, 

• pepper 

• 1 teaspoon sugar 

• ½ cup dry red wine 

• ½ cup water 

• 1 beef stock cube 

• 60g ( 2oz ) parmesan cheese 

• 1kg ( 21b ) honeycomb tripe 

• 2 tablespoons oil 

• 30g ( 10z ) butter 

ITALIAN TRIPE VENETIAN-STYLE RECIPE:

Rinse the tripe under cold running water. Cut into strips about 8cm x 2.5cm ( 3in x 1in ). Put into a saucepan, cover with cold water, and bring to a boil; drain. 

Heat oil and butter in a pan, add peeled and chopped onion, peeled and chopped carrot, and chopped celery. cook until onion is tender. Add crushed garlic and parsley. basil and oregano, stir until combined, and cook for 2 minutes. Push tomatoes with their liquid through a sieve, and discard pulp and seeds. Add the tom- S to puree to pan together with tripe, tomato paste, salt, pepper, and sugar, mix thoroughly, and cook 5 minutes

Add wine, water, and crumbled stock cube to the pan, bring to a boil, remove from heat, and pour into an ovenproof dish. Cover, and bake in a moderately slow oven for 2 hours. Remove from oven, stir in parmesan cheese, or serve the cheese separately. Serve with rice or noodles. 

Serves 4

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