Trippa alla parmigiana

Method

1. Put the tripe in a saucepan, along with half of the onions, half of the celery, half of the carrots, bay leaf, and garlic. Pour in enough water to cover the tripe, put on the lid and bring to the boil. Reduce the heat and simmer gently for two hours, until the tripe is soft and tender. Drain, cool and cut into strips.

2. Melt half the butter in an ovenproof pan. Stir in the rest of the chopped vegetables and chilli flakes. Lightly fry until soft. Add the tripe and tomato pulp and season with salt and pepper.

3. Top up with a little water and simmer gently for another two hours.

4. Preheat the oven to 200C/gas 6.

5. Stir in the remaining butter, sprinkle the grated Parmesan and breadcrumbs on top, and bake in the oven for five minutes, until the top is crisp and golden-brown. Scatter the parsley on top and serve.

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Ingredients

800g tripe
2 Onions, chopped
2 celery sticks, chopped
2 Carrots, chopped
1 bay leaf
1 clove Garlic, crushed
pinch chilli flakes
300g Tomatoes, pulped
50g Butter
60g Parmesan, grated
2 tbsp breadcrumbs
3 tbsp chopped flat-leaf parsley, to garnish

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