The next time you feel like throwing a raging party for all your tripe-loving friends, this is the dish for you! If youāre making a face while reading this allow me to offer a clichĆ©: donāt knock it ātil youāve tried it. Yes, even the best honeycomb tripe could be described as mild with an edge of musk. But all that means is that it needs a good, savory vehicle to deliver that fabulous texture straight to your mouth. Here, tomato sauce enhances the flavor, while beans provide a creamy textural counterpoint. I add mint, too, to give it some zing. This is a truly comforting dish that would be especially welcome on a cold fall or winter evening.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Put the tripe in a large pot and cover with 2 inches of water. Add the onion, garlic head, vinegar, and a good pinch of salt. Weight the tripe down with either a pot lid or a plate and bring to a brisk simmer. Cook for 1 to 1Ā 1/2 hours, or until the tripe is completely tender. Drain the tripe, discard the vegetables and liquid, and slice the tripe into thick ribbons.
Step 2
Heat the olive oil in a sautƩ pan over medium heat and add the sliced garlic. SautƩ for 2 to 3 minutes, until soft, then add the tripe and a pinch of salt and a grind or two of pepper. SautƩ for 2 to 3 minutes longer, then add the tomato sauce and bean cooking liquid. Simmer for 5 minutes, then add the beans. Cook until the beans are heated through, about 2 minutes more. Add the mint and stir to combine.
Step 3
For each diner, spoon a puddle of polenta into the bottom of a shallow bowl. Ladle a generous cup of the stew over the top and serve.
PARTY MEATS
Step 4
Once you set out an array of dishes on a table it feels festive. That said, thereās nothing like a big pot of spicy tripe, a roasted animal leg, or a tender chunk of meat that guests go after like wolves to add a certain party atmosphere to any gatheringāfamily or friends. Think big, think bold, think party meats!
