Honeycomb Tripe with Parmesan Cheese

Succulent honeycomb tripe slow-cooked with white wine, tomatoes, and herbs, finished with a generous swirl of Parmesan.

Honeycomb Tripe with Parmesan Cheese

Succulent honeycomb tripe slow-cooked with white wine, tomatoes, and herbs, finished with a generous swirl of Parmesan.

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Prep Time 30 minutes mins

Cook Time 2 minutes mins

Total Time 32 minutes mins

Servings: 6 servings

Course: Main Dish

Ingredients Method

Ingredients

  

1x2x3x?

Main Ingredients

• 2 pounds honeycomb tripe, cut into strips
• 3 tablespoons butter
• 1/3 cup vegetable oil
• 1/2 cup each chopped onion, celery, carrot
• 2 garlic cloves, mashed
• 1 tablespoon parsley, 1 tsp rosemary
• 1 cup dry white wine
• 1 cup chopped tomatoes
• 1 cup meat broth
• 3/4 cup grated Parmesan cheese

Method

 

Instructions

1. Sauté onion, carrot, celery in oil/butter.
2. Add garlic, herbs, then tripe. Cook 5 mins.
3. Add wine. Simmer briskly.
4. Add tomatoes, broth, salt, pepper, chili pepper.
5. Cover and cook slowly 2.5 hours until tender.
6. Swirl in butter and Parmesan just before serving.

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