Let us know how it tastes!many thanks, but I think I'm going to go with this instead
Roman-style tripe
Tripe is treated much like pasta in this classic Italian dish (trippa alla romana) – coated in a rich tomato sauce and topped with a handful of salty-sweet parmesan.
Serves 4-6
1kg tripe, sliced into thin ribbons, fat and gristle discarded
1 onion, diced
6 garlic cloves
Olive oil
Salt and black pepper
1 bay leaf
1 clove
A sprig of thyme
Water
230-470ml passata, to taste
Red pepper flakes, to taste
Parmesan or pecorino, to serve
1 Boil the tripe in a large pan of salted water for about 20 minutes. Drain and set aside.
2 Meanwhile, soften the onion and garlic over a low heat in olive oil in a casserole. Stir in the drained tripe and season well with salt and pepper. Add the bay leaf, clove and thyme, then add water to cover by 5cm.
3 Cover and simmer gently for at least an hour, until the tripe is extremely tender. Taste the broth and adjust the seasonings. Allow to cool then refrigerate overnight.
4 The next day, heat up the tripe, adding the passata and red pepper flakes and simmer for 15-20 minutes. Serve sprinkled with cheese.