TRIPOUX

SERVES 6

45 MINUTES PREPARATION TIME

6 HOURS COOKING TIME

6 carrots, peeled

250 g (9 oz) pork belly, finely chopped

100 g (3½ oz) rindless, boneless, cooked ham, finely chopped

100 g (3½ oz) prosciutto, finely chopped

6 garlic cloves, finely chopped

1 bunch of curly parsley, finely chopped

Salt and pepper

1.2 kg (2 lb 10 oz) veal rumen tripe, bleached by the butcher

200 g (7 oz) pork rind (see note )

1 calf’s foot, cut into pieces (see note )

Bouquet garni

4 brown onions

1 litre (35 fl oz/4 cups) dry white wine

½ a savoy (curly) cabbage, shredded

THE STUFFING

Preheat the oven to 150°C (300°F/Gas 2).

Finely chop 2 of the carrots and transfer to a large bowl with the pork belly, ham, prosciutto, garlic and parsley.

Season then mix together to create the filling.

Cut the tripe into six even-sized rectangles.

Place a little filling on each rectangle, close up the four sides like a wallet and tie with kitchen string.

THE STOCK

Cut the remaining carrots into large sticks and put into a large casserole dish with the tripe parcels, pork rind, calf’s foot, bouquet garni and onions. Pour over the white wine and add enough water to cover.

COOKING

Bake, covered, for 6 hours, checking the liquid at regular intervals; the mixture should always be covered. Half an hour before the cooking time is up, add the sliced cabbage. Cook for a further 30 minutes, or until the tripe is tender. Season.

Using a slotted spoon, transfer the tripe parcels to a clean board. Remove the string and serve with the carrots, cabbage and cooking juices.