Ingredients
Method
1.
Cover tripe with cold water in large saucepan and bring to the boil. Boil covered for 10 minutes. Drain. Cut tripe into 4cm pieces, transfer to 4.5-litre slow cooker.
2.
Meanwhile, heat oil in a small frying pan. Cook onion, garlic and pancetta, stirring, until onion softens and pancetta is browned and crisp.
3.
Transfer onion mixture to cooker; stir in wine, carrot, celery, sauce and bay leaves. Cook, covered, on low, 6 hours.
4.
Discard bay leaves before serving. Season to taste. Sprinkle stew with parsley.
Check with the butcher to make sure the tripe has been cleaned and blanched. We suggest you blanch the tripe again (see first step) before cutting it into pieces. You might have to order the tripe from the butcher in advance.
Note
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