Tripes à la Niçoise

Name: Tripes à la Niçoise
Yield: Feeds four
Ingredients: 3 tbsp olive oil; 2 garlic cloves, crushed; 1 kg (2 lb) onions, sliced; 400 g (14 oz) canned tomatoes with juices or 4 tomatoes, peeled, seeded and chopped; 400 g (14 oz) canned tomatoes with juices or 4 tomatoes, peeled, seeded and chopped; 3 carrots, peeled and finely chopped; 1 kg (2 lb) bleached, prepared honeycomb tripe; 1 tbsp finely chopped parsley; 1 tbsp fresh thyme leaves; 1 wine glass dry white wine; 2 bay leaves; up to 500 ml (18 fl oz) veal, chicken broth or water; up to 500 ml (18 fl oz) veal, chicken broth or water; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; up to 500 ml (18 fl oz) veal, chicken broth or water

Preparation info

Feeds
four

Difficulty
Medium

Appears in

Old Food

By Jill Dupleix

Published 1998

About

Tripe prepared in the style of Nice, with tomatoes and garlic is an aromatic, full-flavoured meal that could just turn more people on to appreciating the inner story. Either prepare your own tripe (Pantry) or look for firm, perky, lightly bleached tripe at a good butcher.

Ingredients

3 tbsp olive oil
1 kg (2 lb) onions, sliced

Main course
Gluten-free

Method

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 1 cm (½ in) w