Derry Simonds writes: Stephanie
Alexander offers the following tripe recipe in the TUSCAN
COOKBOOK , co-authored with Maggie Beer.
From their base at
the Villa di Corsano near Siena where they conducted cooking
schools, many typical Tuscan recipes were tested, including
this tripe salad from La Fattoria at Tavernelle. According to
Stephanie, it was the hit of the day amongst the student
(No quantities were given. Judge how much you need
tripe (either blanket or honeycomb tripe. Click HERE
for more details)
finely sliced red onion
finely chopped red capsicum
roughly chopped flat-leaf
extra-virgin olive oil
freshly ground black
Cook the tripe with carrot, onion and bay leaf for
about an hour until tender.
Drain the tripe but retain
some cooking liquid.
Slice the tripe finely and toss it
with the diced tomato, a little red onion and some celery,
fennel, capsicum and parsley.
Moisten the salad while
still warm with a generous amount of olive oil, a spoonful
of the reserved cooking liquid and a few drops of
Check the seasoning and allow to cool.