TRIPE PROVENÇALE

TRIPE PROVENÇALE

450 g dressed tripe, washed

300 ml Chicken Stock

salt and pepper

15 g butter or margarine

1 medium onion, skinned and chopped

1 garlic clove, skinned and crushed

450 g tomatoes, skinned and chopped

pinch of dried thyme

30 ml dry white wine

30 ml chopped fresh parsley

1. Put the tripe in a saucepan and cover with cold water. Bring to the boil, then drain and rinse under cold running water. Cut into 2.5 cm pieces. Bring the stock to the boil and add the tripe and a pinch of salt.


2. Bring back to the boil, cover and simmer for about 2 hours.


3. Melt the butter in a frying pan, add the onion and fry until transparent. Add the garlic to the frying pan with the tomatoes, thyme, wine, parsley and seasoning. Bring to the boil and boil the sauce for 15 minutes. When the tripe is cooked, drain and stir into the tomato mixture. Cook over a low heat for a further 10 minutes.
   Serves 4

TRIPE PROVENÇALE