Be sure to order tripe in advance from your local PnP butcher.
Ingredients:
1kg lamb, mutton or beef tripe
1 cup (250ml) coarse salt, for cleaning (if tripe is not cleaned already)
4L water
4 bay leaves
8 black peppercorns
½ cup (125ml) white balsamic vinegar or good-quality white spirit vinegar
Glug olive oil
2 onions, chopped
4 carrots, chopped
4 cloves garlic, grated
½ tsp (3ml) chilli flakes (optional)
1 packet (50g) tomato paste
½ cup (125ml) red wine
2 cans (400g each) chopped tomatoes or cherry tomatoes
1 cup (250ml) beef stock
1 Tbsp (15ml) paprika
Lemon juice, to taste
Salt and milled pepper
Pinch sugar, to taste
1 can (400g) chickpeas, drained
Cooked rice, creamy pap, potato mash or crusty bread, for serving
Method:
Rinse tripe under cold water and rub with salt.
Set aside for 10 minutes.
Rinse well and cut into 5cm strips.
Pour water in a large pot or pressure cooker and add tripe, bay leaves, peppercorns and vinegar.
Boil for about 3 hours over medium heat or 80-90 minutes in a pressure cooker until tender.
Drain and set aside.
Heat oil in a pot and sauté onion and carrots for 10 minutes.
Add garlic, chilli flakes (if using) and tomato paste and cook for another 2 minutes.
Pour in wine and cook until liquid has reduced.
Add tomatoes, stock, paprika and lemon juice.
Season and add sugar.
Add tripe to sauce and simmer for 25-30 minutes.
Stir in chickpeas and heat through.
Serve tripe with rice, pap, mash or bread.
