Tripe Lyonnaises

3:10 pm on 11 June 2010

(Serves 8)

Ingredients

  • 2.5 kg uncooked honeycomb tripe (pre-washed by butcher)
  • 2 medium carrots (roughly chopped)
  • 1 large brown onion (roughly chopped)
  • 1 stick celery (roughly chopped)
  • 5 dried bay leaves
  • 10 sprigs flat leaf parsley
  • 1/2 head garlic
  • 250gm butter
  • 2.5kg brown onions, sliced
  • 1 cup red wine vinegar
  • 10 cloves garlic, chopped
  • 3 teaspoons finely chopped thyme leaves
  • 1/2 cup tomato paste
  • 3 cups Veal Glaze
  • 1 &1/2 tablespoons salt
  • 1 &1/2 tablespoons freshly ground black pepper
  • 1/2 cup finely chopped flat leaf parsley
  • green salad - to serve

Method

Place tripe, carrots, chopped onion, celery, bay leaves, parsley sprigs and 1/2 head garlic in a large non-aluminium pot, cover with cold water and bring to the boil, then reduce heat and simmer until tripe is soft. Depending on the tripe, this will take 3-7 hours. Allow tripe to cool in the water, then remove and refrigerate, discarding cooking water and vegetables.

Melt butter in a large non-stick frying pan with a lid and cook sliced onions, covered, over a low heat until they are very soft and seem to have melted. Cut tripe into 5 mm wide strips and set aside. Uncover onions, increase heat and cook until they are dark brown but not burnt, stirring constantly and scraping the caramelised pieces off the bottom off the pan. Add vinegar, chopped garlic, thyme, tomato paste, Veal Glaze, salt and pepper, stir well and bring to the boil. Add tripe and mix well. Boil for 5 minutes or until tripe looks thick and glossy, stirring constantly to ensure tripe does not stick. Add chopped parsley and serve with the green salad.

From Jesse Mulligan, 1–4pm

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