INGREDIENTS

Preparation

Tripe is often cleaned and blanched at the start of cooking to remove any microbes or strong aromas. This involves placing the tripe in a large pan of cold water which is slowly heated to the boil, so that the impurities rise to the surface. The butcher may have done this for you, so ask.

Because tripe contains a large amount of connective tissue, it should be slow-cooked to achieve a tender result.