Recipe detail

Directions

1. Thoroughly rinse the tripe under running water
and cut in chunks
2. Simmer the tripe in water, 2 quartered onions, celery
and carrot (peeled and roughly chopped) for 30–45 minutes. Drain and cool. Cut the
tripe in 1cm-thick strips
3. In a saucepan, render the aged lard on low heat until
the fat has melted
4. Crank up the heat and sauté the chopped onion and
scallion until soft
5. Once the onion softens, add the garlic and marjoram
and deglaze with wine until it has evaporated
6. Add the tomato purée and allow to simmer on very low
heat, adding stock should the sauce thicken too much
7. Once the tripe has cooked, transfer into an ovenproof
dish, and sprinkle the grated cheese over it
8. Set the oven on dry heat at 180°C, using Golden
Touch function
9. Bake for 15 minutes, or until the top layer of cheese
has taken a golden hue
10. Allow to rest and serve, garnishing with mint leaves