Braised tripe: the recipe for a simple and delicious lean dish

How to prepare steamed tripe

Step 1

Wash and clean the herbs and chop roughly with a knife1.

step 2

Cut the tripe into fairly thick strips and collect them in a sieve2 and rinse them well under running water.

step 3

Cook the tripe in boiling unsalted water for about 15 minutes3, then drain and set aside.

Step 4

Add a dash of oil to a pot4.

Step 5

Mix the chopped carrot, celery and onion5.

Step 6

Fry the herbs over a low heat, stirring occasionally with a wooden ladle6.

Step 7

Add the tripe to the sauce7.

Step 8

Allow to brown for a few minutes8.

Step 9

Sprinkle with white wine9and simmer on high heat.

Step 10

Add the tomato puree10.

Step 11

Mix everything well11 and season with salt and pepper.

Step 12

It smells of bay leaves and sage12, cover with a lid and let it simmer gently for about 1 hour: If the cooking sauce reduces too much, add a ladle of boiling water or vegetable stock.

Step 13

The tripe is ready when it is tender when pierced with a fork13.

Step 14

Once cooked, place the tripe in a single pan and season with a drizzle of raw oil and freshly ground pepper14. Bring to the table and serve.

storage
The steamed tripe can be kept in an airtight container in the refrigerator for a maximum of 1 day .