FOOD: Tripe with olives and roasted tomato. David Moyle

Serves 4

– 600g piece of tripe, partially prepared (as industry standard) – 200ml olive oil

– 3 shallots, finely minced

– 4 cloves garlic, finely minced

– 400ml white wine

– 1kg sauce tomatoes

– 100g dark olives

– salt and pepper

– 1 cup oregano leaves, fried (optional)

Bring a large pot of salted water to the boil and briefly blanch the tripe, then refresh it in cold water. Repeat this process three times before setting the tripe aside.

Heat one tablespoon of olive oil in a large, ovenproof pot over low heat, add the shallots and garlic, then put the lid on the pot and gently sweat the contents. Once the shallots are translucent, add the wine and bring the mixture to the boil before adding the tripe and reducing the temperature to medium. Simmer the tripe in the wine for one hour.

Place the whole tomatoes in a relatively shallow baking dish with the rest of the olive oil and roast at 190ºC for 35 minutes. The tomatoes should colour and begin to collapse. Pull the “heart” and vine from the tomatoes and discard, then gently squash the remaining tomato with a fork. Continue roasting for a further 10 minutes and then let settle.

Put the tomatoes and oil in the pot with the tripe, then add the olives. Put the pot back in the oven and roast uncovered for a further 25 minutes at 170ºC. Remove the tripe and slice into noodle thickness. Season the sauce to taste and reduce slightly. Roll the tripe noodles back through the sauce and, if you wish, serve with a generous amount of fried oregano.