Matthew Fort
from
Market Kitchen
Matthew Fort makes a treat out of tripe, with this Italian-based recipe using Parmesan cheese
Matthew Fort makes a treat out of tripe, with this Italian-based recipe using Parmesan cheese
Trippa alla parmigiana
Method
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.
Prep:
10 min
Cook: 2 hrs 15 min
Cook: 2 hrs 15 min
Ingredients
800g tripe2 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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