A favorite among the locals in Nice, France, this stew must be cooked very slowly to tenderize the tripe for this stew properly. If you skimp on the cooking time, the stew will be chewy and bland.
- 2 lb. beef tripe, cut into 2" x ½" strips
- 1⁄4 cup white vinegar
- 1⁄4 cup extra-virgin olive oil
- 2 cups white wine
- 4 tomatoes, peeled, seeded, and roughly chopped
- 4 cloves garlic, peeled and finely chopped
- 2 onions, peeled and sliced
- 1 bouquet garni (1 bay leaf and 1 sprig each flat-leaf parsley and thyme, tied in a bundle with kitchen string)
- 1 small dried red chile (optional)
- Salt and freshly ground black pepper
- Freshly grated parmigiano-reggiano
Rinse tripe very well in several changes of cold water. Bring a large pot of water to a boil over high heat and add vinegar. Blanch tripe for 20 seconds in boiling water; drain.
Heat oil in a medium pot over medium heat and add tripe. Cook for about 2 minutes, stirring frequently. Stir in wine, tomatoes, garlic, onions, bouquet garni, chile (if using), and salt and pepper to taste.
Cover, reduce heat to very low, and simmer for at least 8 hours. Adjust seasoning and serve with grated cheese and Panisses.