Recipe by Niall Toner, Issue 02
Probably serves 4 as a starter but I devoured the lot
500g honeycomb tripe
1 leek, sliced
2 pork ribs (for stock)
1 carrot, sliced
a pinch of dried chilli flakes
salt and ground white pepper
a knob of butter
Cut the tripe into smaller shapes. Put it in a pot with a couple slices of the leek, barely cover it with water and a pinch of salt and simmer for roughly 1½ hours.
Sear off the two pork ribs with a couple more of the slices of leek, transfer to a small pot with the carrot and some chilli flakes, a pinch of salt and a twist of pepper. Cover with water and simmer, covered, for, say, 1 hour to make some stock.
When the stock and tripe are ready, melt a knob of butter in a hot non-stick fying pan, then toss the tripe in to brown it. Simultaneously sauté the rest of the sliced leek until browned.
Serve the tripe in a shallow bowl on top of the leeks with the carrot from the pork stock, pouring over some of the stock and seasoning with some white pepper.
Note: The stock doesn’t have to be made from pork. Chicken or vegetable stock (or an Oxo cube) would do just as well, but beef stock is a bit dark for my liking for this dish.