TRIPE STEW WITH POTATOES AND SHALLOTS

“You either already love tripe (ulusu) or you’re about to love it!”

Serves 4

EASY

Preparation: 10 minutes Cooking: 3 hours

lamb tripe 1 kg, cleaned thyme 1 sprig bay leaves 2 sea salt and freshly ground black pepper, to taste beef or lamb stock 2 litres shallots 4, peeled and halved Woolworths baby Apache potatoes 350 g canola oil 4T mashed potatoes, for serving vegetables, for serving

1 Place all the ingredients except the shallots, potatoes and oil in a large saucepan and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 2½ hours or until the tripe is tender and fragrant. 2 Add the potatoes and cook for a further 20 minutes, or until soft. Heat a pan and add the oil. Fry the shallots cutside down for 4–5 minutes or until charred. Add the charred shallots to the tripe and stir through. Simmer for 5 minutes and serve hot with mashed potatoes and vegetables of your choice. CARB-CONSCIOUS, DAIRY-FREE, WHEAT- AND GLUTEN-FREE

WINE: Woolworths Tokara Merlot