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Tripe Stew with Tomato and White Wine
Tripe is soaked in lemon, parboiled and then simmered slowly with onion, tomato and a splash of wine until it pulls apart easily. The sauce is simple and savoury, ideal for mopping up with pilaf.
- YieldServes 4
- Hands-on40 min
- Total3 h 45 min
- Difficulty
Ingredients
- 750 gtripe
- 1lemon, juiced
- 40 gunsalted butter
- 1large onion, chopped
- 3 tbspflat-leaf parsley, chopped, plus extra to garnish
- 60 gtomato paste
- 125 mldry white wine
- to tastesalt
- to tasteblack pepper, freshly ground
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