Hmmm. Well - Tripe Nancy is one of the dishes my mother cooked when I was a young un, which I was never quite able to develop a palette for. In fact, I refused to eat it - especially once she told me that it was the stomach lining of a cow.
My mother was born during the Depression years - when food was scarce, especially meat. As a result, many recipes were created or re-created to make good use of every possible piece of the beast.
It didn't seem to matter to Mum that it was the 1970's - times were good - and we didn't need to eat the stomach lining of a beast in order to survive. My mother is in her late 70's now - and she still prepares Tripe - but not when I'm visiting.
Many of you may really enjoy this dish, so the following is the recipe. The secret with Tripe is to cook it really slowly - otherwise, it will be as tough as old boots.
1 teaspoon salt
1/2 cup brandy
3 tablespoons chopped parsley
1/2 teaspoon pepper
2 1/2 cups white wine
2 sprigs thyme
2 bay leaves
Wash tripe under running water.
Boil a pot of water, and once boiling - add the tripe just long enough to blanch it (1 minute) - and then retrieve.
Cut into small pieces.
Season and add herbs and onions, and place in a casserole dish.
Add sliced leeks and caroots, wine and brandy.
Cover and cook gently for 6 hours in a slow oven (150°C).
Remove herbs and skim the surface before serving.
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