Stewed tripe with tomato, chilli and fennel

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4

By Matt Tebbutt

Ingredients

For the tripe

  • 800g/1lb 12oz tripe
  • 1 onion, peeled and halved
  • 1 carrot, peeled and halved
  • 1 stick celery, roughly chopped
  • ½ tsp black peppercorns

For the stew

  • 600ml/20fl oz vegetable stock
  • 150g/5½oz smoked pancetta
  • 1 carrot, peeled and finely chopped
  • 1 onion, finely chopped
  • 1 fennel bulb, roughly chopped
  • 2 sticks celery, roughly chopped
  • 1 garlic bulb, cut in half horizontally
  • pinch dried chilli flakes
  • 2 x 400g tins chopped tinned tomatoes
  • 50ml/2fl oz dry white wine

To serve

  • 1 tbsp freshly chopped oregano
  • 1 tbsp freshly chopped flatleaf parsley
  • 100g/3½oz Parmesan, grated
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