Tripe Cassoulet

Photo: flickr user BeMa

Ingredients

pound honeycomb tripe

smoked pork, hock

1 medium white onion, medium dice

1 medium carrot, medium dice

3 roma tomato, peeled, seeded, and, diced

2 clvs garlic, minced

2 ribs celery, diced

6 ounces soaked haricot lingot

4 ounces chopped Italian parsley

2 tablespoons breadcrumbs

2 tablespoons grated parmesan cheese

cup strong chicken stock

thyme

2 bay leaf

1 cup white wine

Preparation

Preheat oven to 450 degrees Fahrenheit.

Rinse the tripe well under cold water, scraping off any excess membranes.

Place the clean tripe into cold salted water, bring to a simmer, and simmer over a low heat for 20 to 30 minutes. Remove the tripe from the heat, strain it and rinse it under cold water. Pat the tripe dry with a cloth or paper towels, then cut it into 1/2 inch strips.

In a large casserole dish, heat 3 tablespoons of olive oil over a medium high heat. Saute the pork hock - cut in quarters (ask your butcher to do it) - for 2 to 3 minutes. Add the onion, half a tomato, and garlic, celery, carrots and cook for an additional 2 minutes. Add the tripe, thyme and bay leaves, cook for 1 more minute.

Deglaze the pan with white wine, and reduce the wine by a half. Add the white beans, mix well, finally add the chicken stock, and adjust the seasoning.

Bring the casserole to a boil, reduce the heat to low, cover and simmer for 11/2 to 2 hours. Check the tripe with a fork. It should be fork tender. The white beans should also be tender. Check the seasoning, add parsley and the remaining tomato dice to the cassoulet.

Top the cassoulet with the breadcrumbs, Parmesan and bake for an additional 5 minutes. Finish under the broiler.