“Loretta Sartori, who contributed the dessert recipes to my previous book, loves polenta because her parents, like me, are from the Veneto. She says that this cake will surprise not only with the resulting colour, but with its flavour and texture.”
75 g plain flour
35 g polenta
50 g fine yellow semolina flour
1 teaspoon baking powder
60 g almond meal
125 g unsalted butter
140 caster sugar
4 egg yolks
60 g sultanas
50 g fine yellow semolina flour, extra
caster sugar, extra
Heat the oil in a large heavy-based casserole and sauté the onions, carrots and celery until they soften and brown. If using the pork belly, sauté it with the vegetables.
Slice the tripe into strips about 5 mm wide, although you’ll find the length will vary.
Add the tripe to the casserole with the wine. Simmer until the wine has evaporated, then add the tomatoes and seasonings and simmer gently with the lid askew for 11 ⁄2 hours, or until the tripe is creamy and soft.
Add the borlotti beans, if you’re using them, towards the end of the cooking time.
Make the polenta following my polenta recipe and serve with the tripe.