Heat olive oil in a large, heavy-bottomed, lidded, heat-proof casserole, and cook onions, garlic and carrots on top of the stove for 20 minutes until soft. Heat oven to 160°C (325°F).
Rinse tripe well, drain and pat dry. Cut into strips the length of your little finger, around
Place in centre of oven to cook for 1½ to 2 hours, depending on your tripe, until it is tender but not overly soft. Return casserole to the top of the stove and bring to a high simmer before serving, reducing any excess liquid - the tripe should be coated in the juices, rather than swimming in them. Taste for seasoning and adjust accordingly.
Serve in warmed, shallow pasta plates, with a side bowl of boiled new potatoes tossed in butter and parsley.
© 1998 All rights reserved. Published by Murdoch Books.