Tunisian Tripe

Recipe Ingredients

3/8 cup	88ml	Olive oil
2		Onions - finely sliced
1		Leek - cut 1/4" slices
2		Carrots - cut 1/4" slices (medium)
2		Red peppers - sliced 1/2" strips
2		Garlic cloves - crushed
1 1/4 lbs	567g / 20oz	Tomatoes - peeled, and
		Cut into chunks
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Cumin
2 teaspoons	10ml	Paprika
1 section		Thyme
1		Bay leaf
1 1/4 lbs	567g / 20oz	Tripe - cut 2" squares
1		Pickled pigs foot - if not available
		May use fresh
6		Bacon slices - rinds removed
		Parsley - roughly chopped

Recipe Instructions

Coat the base of a pan on the heat with olive oil. Add the onions and allow them to fry gently. Add the leek, carrot, and red peppers. Toss the vegetables together and add the crushed garlic and the tomatoes. Season with salt, pepper, cumin and paprika and add the sprig of thyme and bay leaf. Allow the vegetable mixture to cook gently for 2 minutes.

Blanch the tripe. To blanch, place it in cold salted water and bring gradually to the boil. The moment it boils, pour off the water. Drain and add with the pigs foot to the vegetable mixture. Cover with bacon slices. Place a lid on the pan and allow to simmer 1 3/4 hours.

Remove the lid, stir the bacon into the vegetable and tripe mixture, strain the juices through a sieve and remove the pigs foot and the herbs. Place the vegetables and tripe onto a serving dish. Pour over half of the stock and garnish the dish with parsley.

This recipe yields 4 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0063) - from the - TV FOOD NETWORK

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