Tripe and Beans

A delightful combination of tripe, haricot beans and tomatoes, Tripe and Beans only requires some crusty bread to make a substantial supper dish.

1 ½ lb. prepared tripe, cut into

2-inch strips

2 shallots, peeled and each stuck with

2 cloves

2 celery stalks, trimmed and chopped

1 teaspoon salt

8 streaky bacon slices, rinds removed and diced

2 medium-sized onions, coarsely chopped

8 medium-sized tomatoes, blanched, peeled, seeded and chopped

1 teaspoon black pepper

1 teaspoon dried oregano

6 fl. oz. hot chicken stock

14 oz. canned white haricot beans, drained

Place the tripe, shallots, half the celery and half the salt in a large saucepan and add enough cold water to cover. Place the pan over high heat and bring the liquid to the boil. Reduce the heat to moderately low, cover the pan and simmer the tripe for 1 hour or until it is tender when pierced with the point of a sharp knife.

Remove the pan from the heat and, with a slotted spoon, transfer the tripe to a plate. Set aside and allow to cool com- pletely. Discard the liquid and vegetables remaining in the pan.

In a large flameproof casserole, fry the bacon over moderate heat for 6 to 8 minutes or until it is crisp and golden and has rendered all of its fat. Scrape the bottom of the casserole frequently with a spatula to prevent the bacon from sticking. Add the onions and the remaining celery and fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Stir in the tomatoes, the remaining salt, the pepper and oregano and continue cooking, stirring occasionally, for 10 minutes.

Add the tripe and stir in the chicken stock and beans. Bring the liquid to the boil, stirring constantly. Reduce the heat to low, cover the casserole and simmer for a further 30 minutes. Remove the casserole from the heat and serve immediately, straight from the casserole.

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