Ingredients
2 litres court bouillon
2 kg tripe, well cleaned
100 g clarified butter
3 kg sliced onions
8 cloves garlic, minced
2 tbsp chopped thyme
1 bay leaf
2 tbsp tomato paste
80 mls SIDS LOW SUGAR RASPBERRY VINEGAR
200 ml demi-glace
2 tbsp clarified butter
1 cup flat-leaf parsley, chopped
SIDS SALT & PEPPER to taste
Directions
Bring the court bouillon to a gentle simmer. Poach the tripe in the court bouillon for 6 hours until tender. Remove tripe from the stock, press out excess liquid, place on a tray and cover with a damp cloth.
Slice tripe into 5 mm strips. Place clarified butter into a pot and sauté onions gently until caramelised and deep brown in colour. Add garlic, thyme, bay and tomato paste. Sauté for 1 minute then deglaze pan with SIDS LOW SUGAR RASPBERRY VINEGAR. Reduce the mixture by half then add demi-glace.
Sauté tripe over a high heat in 2 tbsp clarified butter until it is caramelised then add it to the onion, herbs and tomato mixture along with chopped parsley. Season with SIDS SALT & PEPPER to taste.
Serve in hot bowls with steamed new potatoes tossed in parsley and butter.
