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.
Here is 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.
