stock & vegetables in a sealed pot">
IngredientsFresh Tripe (Offal)CeleryCarrotsOnionGarlicFresh TomatoesCapsicumCabbageBouquet Garni (Parsley Stalks Thyme Bay Leaf)Olive OilWhite WineStockSalt And PepperTomato Paste
Blanch the fresh tripe for 15 minutes then refresh and cut into 3 cm squares.
Peel celery, carrots, onions, garlic.
Blanch, peel and seed the fresh tomatoes, then cut into coarse cubes.
Cut carrots and celery into rounds and slice capsicums.
Slice onions and cabbage.
Prepare bouquet garni with parsley stalks, bay leaves, thyme leaves tied together in a bundle.
Heat olive oil in the pan. Add onions, garlic, celery, carrots. Toss gently for 3 minutes. Add tomato paste and the tripe, toss a few minutes. Add white wine and let reduce, then add stock, salt and pepper, bouquet garni, tomato cubes and cabbage. Seal cover of pot with aluminium foil, or better with a pastry (made simply from flour and water), rolled into a sausage and fixed around the edges of the pot and sealing the cover.
Cook in the oven for 1 1/2-2 hours - medium heat.