- Serves: 4
- Cook Time: 2 hours 55 minutes
- Prep Time: 35 minutes
- Effort: medium
- 1.25 kg honeycomb tripe
- 3 tbsp olive oil
- ½ smoked ham hock, quartered
- 3 plum tomatoes
- 1 white onion, diced
- 1 carrot, quartered lengthways and diced
- 2 stick celery
- 2 clove garlic, finely chopped
- 2 sprigs of thyme
- 2 fresh bay leaves
- 225 ml dry white wine
- 175g soaked haricot beans, (about 90g unsoaked)
- 1.1 litres strong chicken stock, referably home-made
- 115g trimmed flat leaf parsley, hopped
- 2 tbsp breadcrumbs
- 2 tbsp parmesan, freshly grated
- salt, and freshly ground black pepper
1. Preheat the oven to 230°C/gas 8.
2. Rinse the tripe well under cold running water, scraping off any excess membranes.
3. Place the clean tripe in a large saucepan of cold salted water. Bring to a simmer, then simmer for 20-30 minutes. Remove from heat, drain and rinse under cold running water. Pat dry with paper towel, then cut into 1cm strips.
4. Heat the olive oil in a large heavy-based casserole over medium-high heat. Gently fry the ham hock for 2-3 minutes.
5. Add the onion, carrot, celery, garlic and half a tomato. Cook for 2 minutes more.
6. Add the tripe, thyme and bay leaves, and cook for 1 more minute.
7. Stir in the white wine and scraping up any sediment. Simmer until the wine is reduced by half.
8. Add the beans, mix well, then add the chicken stock, and adjust the seasoning.
9. Bring to the boil, then reduce the heat to a simmer. Cover and simmer for 1½-2 hours until the tripe is fork-tender and the beans are soft.
10. Check the seasoning and add the parsley. Dice the remaining tomato and add to the cassoulet.
11. Sprinkle the breadcrumbs and Parmesan over the top. Bake for an additional 5 minutes. Finish under the grill.
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