Italian-style tomato and chickpea tripe

Be sure to order tripe in advance from your local PnP butcher.

Ingredients:

1kg lamb, mutton or beef tripe

1 cup (250ml) coarse salt, for cleaning (if tripe is not cleaned already)

4L water

4 bay leaves

8 black peppercorns

½ cup (125ml) white balsamic vinegar or good-quality white spirit vinegar

Glug olive oil

2 onions, chopped

4 carrots, chopped

4 cloves garlic, grated

½ tsp (3ml) chilli flakes (optional)

1 packet (50g) tomato paste

½ cup (125ml) red wine

2 cans (400g each) chopped tomatoes or cherry tomatoes

1 cup (250ml) beef stock

1 Tbsp (15ml) paprika

Lemon juice, to taste

Salt and milled pepper

Pinch sugar, to taste

1 can (400g) chickpeas, drained

Cooked rice, creamy pap, potato mash or crusty bread, for serving

Method:

Rinse tripe under cold water and rub with salt.

Set aside for 10 minutes.

Rinse well and cut into 5cm strips.

Pour water in a large pot or pressure cooker and add tripe, bay leaves, peppercorns and vinegar.

Boil for about 3 hours over medium heat or 80-90 minutes in a pressure cooker until tender.

Drain and set aside.

Heat oil in a pot and sauté onion and carrots for 10 minutes.

Add garlic, chilli flakes (if using) and tomato paste and cook for another 2 minutes.

Pour in wine and cook until liquid has reduced.

Add tomatoes, stock, paprika and lemon juice.

Season and add sugar.

Add tripe to sauce and simmer for 25-30 minutes.

Stir in chickpeas and heat through.

Serve tripe with rice, pap, mash or bread.