Economical supper dish for the family, Tripe and Tomato Casserole may be served with a green salad and crusty bread.
2 lb. prepared tripe, cut into
2 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons lemon juice
2 oz. plus
1 teaspoon butter
2 medium-sized onions, sliced and pushed out into rings
1 garlic clove, crushed
4 oz. button mushrooms, wiped clean and coarsely chopped
4 oz. cooked French beans, halved
1 oz. flour
14 oz. canned peeled tomatoes, drained with the can juice reserved
1 tablespoon tomato puree
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon black pepper
3 oz. fresh white breadcrumbs
Place the tripe in a large shallow dish and set aside. In a small bowl, mix together the oil, vinegar and lemon juice and pour the mixture over the tripe. Toss well with two forks and leave to marinate for 1 hour.
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C). With the teaspoon of butter, grease a large, shallow baking dish and set aside.
In a small frying-pan, melt 1 ounce of the remaining butter over moderate heat. When the foam subsides, add the onions and garlic and fry, stirring constantly, for 3 minutes. Add the mushrooms and beans and continue cooking, stirring constantly, for 2 to 4 minutes or until the onions are soft and translucent but not brown. Remove the pan from the heat. With a slotted spoon, transfer the vegetables to a plate and Marinated tripe baked with vegetables, Tripe and Tomato Casserole has a crunchy breadcrumb topping. set aside.
Stir the flour into the pan juices to make a smooth paste. Gradually add the reserved tomato can juice, stirring con stantly and being careful to avoid lumps. Return the pan to the heat and bring the liquid to the boil, stirring constantly.
Stir in the tomatoes, tomato puree, basil, salt and pepper and cook for a further 3 minutes, stirring constantly, until the sauce thickens. Remove the pan from the heat and keep hot.
Arrange half the mushroom and bean mixture in the prepared baking dish and sprinkle over half the breadcrumbs. With a slotted spoon, transfer the tripe to the baking dish and discard the marinade.
Pour over the tomato sauce. Arrange the remaining vegetables in the dish and sprinkle over the remaining breadcrumbs. Cut the remaining butter into small pieces and dot them over the top of the dish.
Place the dish in the centre of the oven. Bake for 1 hour or until the tripe is tender. Remove the dish from the oven and serve immediately, straight from the dish.