Salad of Tripe and Peas
Salads • Italian
Description
Salad of Tripe and Peas
Ingredients
- Butter 2 tablespoons
- Tripe 15 oz
- Olive Oil 2 tablespoons
- Leek 2 stalks
- Chicken Broth 10 fl oz
- Cider 0 fl oz
- Thyme 1 stalk
- Bay leaf 1 piece
- Pancetta 0 oz
- Green Peas 5 oz
- Fresh Mint 0 oz
- Ground Black Pepper to taste
- Coarse Salt 1 teaspoon
Step-by-Step Guide
Step 1
Thoroughly rinse the tripe (lamb or beef) and blanch it, cool it down, and cut it into small strips about 7.5 cm long. In a skillet over medium heat, heat the butter with the olive oil, add the tripe, and sauté, stirring, until golden brown.
Step 2
Transfer to a saucepan with a slotted spoon, add thyme, bay leaf, chopped leek, season with salt and pepper. Pour in the broth and cook covered until the tripe is tender, about two hours — during this time it should become soft but hold its shape well.
Step 3
Meanwhile, cut the pancetta into strips about 3 mm thick. Place it in a heated dry skillet and fry until crispy, then set aside.
Step 4
Using a slotted spoon, transfer the tripe and leek to a bowl, remove the thyme and bay leaf, and reduce the broth to 60 ml. Pour it over the tripe and cool to room temperature.
Step 5
Cook the peas in salted water, drain, mix with chopped mint, and add to the tripe.
Step 6
Mix well, season with salt and pepper to taste, and serve topped with pancetta.
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