Australian Wine from
Alternative Grape Varieties
Forget your prejudices about tripe. It is a wonderful food when it is not served in a flour based white sauce.
Roman Style Tripe Recipe
Most Australians have only tasted tripe cooked in a white sauce. Tripe is a much more versatile ingredient than that.
Use honeycomb beef tripe for this classic Italian dish. You should buy it cleaned and parboiled from the butcher.
Simmering the tripe again will ensure that it is tender before you bake it slowly in the tomato sauce to integrate the flavours.
Ingredients for 4 people, 6 as an entree.
Cover the tripe in water and add the cloves and peppercorns. Simmer for a hour or so until the tripe is tender. Drain.
Meanwhile in another saucepan sauté the chopped vegetables and garlic in the butter and oil until the onion is translucent. Add the tomato passata and simmer for a few minutes. Adjust seasoning with salt and pepper.
Cut the tripe into 2cm strips and put into oven-proof dish. Cover with the herbs and tomato sauce.
Cover and bake in a slow oven for an hour and a half. Serve with noodles accompanied by the cheese in a separate bowl.
For a main course you could add a garden salad and some rustic Italian bread.
This dish could be served with a Sangiovese red wine for a classic Italian wine food combination. ***foodindex.shtml***
Now available for delivery in Australia, and internationally
Get a free eCookbook "10 dishes for Sangiovese"
Subscribe to the Vinodiversity Newsletter using the box below
Copyright© Vinodiversity 2008.
Return to top