Preparation info

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Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

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  • 2 lbs prepared tripe, half cooked, washed and dried
  • 1 tablespoon olive oil


Heat the olive oil in a flameproof dish, deep enough to cook in, but shallow enough to go under the grill. Brown the onion and salt pork slowly. Add the tripe cut in one-inch squares, and the garlic and white wine and simmer, uncovered, until the liquid is reduced by half — after about 15 minutes. Add the tomatoes, tomato purée, herbs and seasoning, cover the pan and simmer until the tripe is j