Tripe Cassoulet
By: Anonymous
Published: Sunday, February 14, 2010 - 4:39am

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

1 Preheat oven to 450 degrees Fahrenheit. 2 Rinse the tripe well under cold water, scraping off any excess membranes. 3 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. 4 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. 5 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. 6 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. 7 Top the cassoulet with the breadcrumbs, Parmesan and bake for an additional 5 minutes. Finish under the broiler.