This recipe has been a long-time favourite of mine.
I first had it at Cafe Grossi in South Yarra about 1996. The first time that I saw the recipe was in November 1998 at a cooking class given by Guy Grossi at Vital Ingredient in South Melbourne, on the night that the Grossi family signed to buy the Florentino restaurant from Lorraine Podgornik.
It is a regular in the restaurant and Cellar Bar. The Thermomix makes it so easy to cook at a simmer.
Tripe with tomato, white wine, pine nuts & muscatels
1 generous handful of continental parsley
1 large onion
1 clove garlic
1 red chilli, seeded
1 Tbsp olive oil
1 large carrot, cut into small batons
2 sticks of celery, cut into small batons
1/2 tsp freshly ground nutmeg
1 tsp pesto
Sea salt & freshly ground black pepper, to taste
1 Tbsp tomato paste
1 kg cooked honeycomb tripe, cut into thin strips
250 ml white wine
250 - 500 ml water or chicken stock
100g dried muscatels
100g pine nuts
Grated parmesan for service
Place parsley in bowl and chop for 10 seconds on speed 7. Scrape down during the chopping to produce a finer result. Set aside.
Place the onion, garlic and chilli into TM bowl and chop for 3 – 5 seconds on speed 7. Scrape down the sides of TM bowl and add the olive oil. Cook for 5 minutes at 100°C on speed 1. Add carrot and celery and cook for 5 minutes at 100°C on reverse speed 1. Add spices, pesto and most of the parsley (hold some for garnish), and season to taste with salt & pepper. Add tomato paste and cook for 10 minutes at 100°C on reverse speed 1 with MC out of lid.
Add white wine and cook for 5 minutes at Varoma temperature on reverse speed 2 with MC out of lid. Add tripe and then enough water or stock to just cover the tripe. Set Thermomix for 45 minutes at 80°C on reverse speed soft with MC in place. Add muscatels and pine nuts and cook for 10 minutes at 80°C on reverse speed soft.
Serve scattered with reserved parsley and some freshly grated Parmesan.