Tripe is the lining of beef stomach. There are different types of tripe: dark, light, and partially honeycombed. The most common tripe found in the American markets is the light honeycombed.
Nowadays, tripe is sold partially cooked. If it is not partially cooked, tripe requires an extremely long time, 12 to 24 hours, of slow cooking.
3 tablespoons olive oil
3 pounds tripe, blanched and cut into 1 ½ inch strips
1 carrot diced
2 onions diced
2 cups dry white wine
2 potatoes, peeled and diced 2 inches long
1 tablespoon chopped rosemary
3 tablespoons of frozen petit peas
400 grams peeled Italian tomatoes
Salt and fresh ground pepper
Place the tripe in a large pot over medium heat, bring to boil and reduce heat. Simmer for about 1 hour, or until the tripe is tender. Drain and cool under cold running water and cut into 1 1/2 inch long strips.
Heat the oil in a large heavy pot over medium heat, add the onions, carrot, rosemary and cook for about five minutes or until the onions turn golden. Add the wine and let cook for 1 minute, next add the tomatoes, potatoes and the tripe. Season with salt and freshly ground pepper, simmer for about 20 minutes, stirring occasionally. Adjust seasoning if needed and serve immediately.