Hearty, slow-cooked dishes for winter
Your patience will be rewarded with these slow-cooked dishes as the flavours mature and the meat melts, writes Hilary Biller
MILANESE TRIPE
Serves 6
Ingredients
85g (1/3 cup) butter
30ml (2 tbsp) olive oil
125g pancetta or bacon, chopped
1 large onion, chopped
1 garlic clove, crushed
1kg cleaned tripe, soaked in lightly salted water, drained and cut into strips
1 large carrot, peeled and chopped
2-3 celery sticks, sliced
500g tomatoes, peeled, seeded and diced
Handful fresh sage leaves
Salt and pepper
1 litre beef stock
1 x 400g can white beans, rinsed and drained
30g parmesan cheese, grated or shaved
Method
Heat 30ml (2 tbsp) of the butter with the oil in a large pan, add the pancetta and cook over a low heat for 5 minutes. Add the onion and garlic and cook for a further 5 minutes, then add the tripe and remaining butter.
Cook for 10-15 minutes, then add the carrot, celery, tomatoes and sage leaves. Season with salt and pepper and cook for 10 minutes. Pour over the stock a little at a time, stirring.
Bring to the boil and simmer for 3 hours until the tripe is really tender.
Add the beans and cook till heated through. Sprinkle with parmesan and extra strips of fresh sage if desired. Serve hot.