Yellow polenta with braised tripe

Cooks In: 2 hours|Difficulty: Easy

“Here is a treat that will either appeal or not. I have given up trying to convert people, although I do find that most people like tripe once they’ve tasted it. I frequently serve this dish in my restaurant as a ‘special’, over and above the menu of the day. You can buy tripe in several ways: either uncooked, which takes a long time to cook, or part-cooked, which tends to be a more acceptable option. The softness of tripe goes exceptionally well with polenta.”

Ingredients

50 ml olive oil
2 onions, peeled and chopped
2 carrots, peeled and chopped
2 sticks celery, chopped
200 g pork belly, cut into several pieces (optional)
1 kg part-cooked tripe, blanched in boiling water
80 ml red wine
600 g tomatoes, peeled
a pinch of chilli powder
salt and pepper
200 g cooked borlotti beans (optional)
1 quantity Polenta (see page 112)

Method

Step 1

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.

Step 2

Slice the tripe into strips about 5 mm wide, although you’ll find the length will vary.

Step 3

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.

Step 4

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.