Tomato tripe stew with pancetta
Check with the butcher to make sure the tripe has been cleaned and blanched. We suggest you blanch the tripe again (see first step) before cutting it into piece
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Ingredients
- 1 1/2 kilograms honeycomb tripe
- 1 tablespoon olive oil
- 1 (150g) brown onion, coarsely chopped
- 2 cloves garlic, crushed
- 6 slices (90g) pancetta, coarsely chopped
- 1/3 cup (80ml) dry white wine
- 1 large_piece (180g) carrot, chopped coarsely
- 1 (150g) stalk celery, trimmed, coarsely chopped
- 3 cups (700g) bottled plain tomato pasta sauce (sugo or passata)
- 2 dried bay leaves
- 1/2 cup coarsely chopped fresh flat-leaf parsley
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