Casserole of Tripe Recipe

Origin: Britain      Period: Traditional

Ingredients:

For the Tripe:
400g tripe (any kind, but stomach is particularly good)
1 onion, halved (no need to peel)
2 cloves
200ml milk
6 black peppercorns
1 bay leaf
1/2 tsp baking soda

For the Casserole:
4 tbsp olive oil
2 tbsp vinegar
1 onion, minced
2 tbsp butter
225g mushrooms, sliced
500ml passata (tomato juice)
30g plain flour
50g breadcrumbs

Casserole of Tripe Preparation:

Method:

First begin by preparing the tripe. Wash thoroughly then remove any fat by scraping away. If using stomach, separate the outer and inner layers from the central fatty layer. Cut into large pieces, place in a bowl, cover with salted water and set aside to soak for 40 minutes.

After this time drain and rinse the tripe then place in a large pan. Stud the cloves into the onion halves and add these to the pan along with the black peppercorns, bay leaf and the baking soda (this helps tenderize the tripe). Pour over the milk then add enough water to cover the tripe by at least 3cm. Bring to a boil, reduce to a simmer, then cover and cook gently for about 60 minutes, or until the tripe is tender.

Drain in a colander, discard the onion, bay leaf, and peppercorns then set the tripe aside to cool. Once cold slice the tripe into strips and place in a shallow dish. Add the olive oil and vinegar then stir to combine and coat the tripe. Cover and set aside to marinate for 40 minutes, stirring occasionally.

In the meantime, melt the butter in a pan, add the onion to the pan and fry for about 6 minutes, or until golden. Add the mushrooms and continue cooking gently for 10 minutes. After this time remove the onions and mushrooms with a slotted spoon and set aside.

Add more butter to the pan, if needed, then scatter the flour over the top and stir to form a smooth roux. Stir in half the passata until the mixture is smooth then mix in the remainder. Continue cooking, stirring constantly, until the sauce thickens then take off the heat.

Drain the tripe (discard the marinade) then butter an oven-proof casserole (earthenware is best) and add half the tripe in the base. Pour 1/3 of the sauce over the top, followed by the onion and mushroom mix. Now add a further 1/3 of the sauce and 40g of breadcrumbs. Add the remainder of the tripe on top, followed by the remaining sauce. Sprinkle the remaining breadcrumbs on top then dot with a little butter before transferring to an oven pre-heated to 180°C and bake, uncovered, for 20 minutes or until the dish is heated through and the top is golden brown. Serve hot, accompanied by tagliatelle pasta.

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