Tripes a la Nicoise

Ingredients

• 4 lbs. beef tripe, cut into 2" x 1/2" strips
• 1/4 cup white vinegar
• 1/4 cup extra virgin olive oil
• 4 cups dry white wine
• 10 tomatoes, peeled, seeded and roughly chopped
• 9 cloves garlic, chopped
• 4 medium onions, chopped
• bouquet garni: thyme, parsley stems, bay
• leaf
• 2 small red chiles, dried
• salt and pepper, to taste
• parmigiano-reggiano, freshly grated

Method

• Rinse tripe in several changes of cold water. Bring a large pot to boil and add vinegar. Add the tripe and blanch for 20 seconds.
• Heat oil in a large pot and add tripe. Cook for a few minutes. Stir in wine, tomatoes, garlic onions bouquet garni, chile and salt and pepper.
• Cover and reduce heat to low. Simmer for at least 8 hours. Adjust seasoning and serve with grated parm.

Notes

• Description:
• "Cook very long and slowly to tenderize. Serve with polenta."
• SERVINGS: 8
• SOURCE: Apple Charlotte Cooking Co.