Grossi Florentino Tripe

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

Serves 6

Ingredients:

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
4 cloves
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

Method:

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.