Think callos but not as spicy because no chorizos are added to this dish. The flavors are deeper and more robust, however, because the ox tripe is slow cooked with wine. Served topped with cheese and nuts, it is a delicious stew that begs to be cooked again. Speedy had been planning on cooking this stew for two weeks and, today, he finally did.
Based on a recipe from The Cook and the Chef, some substitutions were made. Muscatels (grapes) were substituted with raisins; Gouda was used for the topping instead of Parmigiano-Reggiano; and slivered almonds were added in lieu of pine nuts.
This recipe serves four to six persons.
- 500 grams honeycomb ox tripe cut into thin slices, and blanched in 1/2 c. of white wine for 10 minutes (see tips for blanching)
- 1 tablespoon olive oil
- 1 clove garlic finely chopped
- 1 onion finely chopped
- 1 large carrot roughly chopped
- 2 to 3 tablespoons sun dried tomatoes in olive oil chopped
- few pinches of ground cloves
- ½ teaspoon freshly grated nutmeg
- 1 chilli chopped
- ¼ cup extra virgin olive oil
- 2 cups tomatoes chopped
- 1 cup white wine (we use semi-sweet wine for cooking)
- 1/4 cup raisins
- ¼ cup lemon juice
- small handful of pan roasted slivered almonds (or your nut of choice)
- grated cheese (Speedy used Gouda)
In a pot with a thick bottom (a Dutch oven is ideal), heat the olive oil. Add the garlic and onion and sauté until translucent. Add the chopped carrot and sun dried tomatoes, and cook, stirring, for a few minutes. Add the chopped chili. Season with salt and pepper.
Pour in the extra virgin olive oil. Add the blanched tripe and chopped tomatoes. Stir. Pour in the white wine and bring to the boil. Cook, uncovered, until slightly reduced, about 10 minutes. Pour in water to cover the tripe. Stir. Add more salt and pepper, if needed. Cover and cook slowly over a very low heat for three to four hours or until the tripe is tender.
Now, this is important. Check the amount of liquid once in a while. If the liquid dries up before the tripe is done, add more water, about a cup each time. Stir occasionally too, scraping the bottom of the pan to make sure that no liquefied vegetables stick as they might cause scorching.
When the tripe is tender and the sauce is rich and thick, add the raisins and simmer for another 10 minutes.
To serve, transfer the stew to a serving bowl, top with grated cheese and the nuts.
Serve with rice or bread.
It’s a very tasty dish, I promise.