The next time you feel like throwing a raging party for all your tripe-loving friends, this is the dish for you! If you’re making a face while reading this allow me to offer a cliché: don’t knock it ‘til you’ve tried it. Yes, even the best honeycomb tripe could be described as mild with an edge of musk. But all that means is that it needs a good, savory vehicle to deliver that fabulous texture straight to your mouth. Here, tomato sauce enhances the flavor, while beans provide a creamy textural counterpoint. I add mint, too, to give it some zing. This is a truly comforting dish that would be especially welcome on a cold fall or winter evening.

　　

Ingredients

serves 8

　　1 pound honeycomb tripe, rinsed well

　　1 onion, peeled and halved

　　1 head garlic, halved horizontally

　　2 tablespoons vinegar

　　Kosher salt and freshly ground pepper

　　2 tablespoons extra-virgin olive oil

　　4 cloves garlic, thinly sliced

　　3 cups Basic Tomato Sauce (page 216)

　　1 cup Controne Beans (page 162) with

　　1 cup cooking liquid

　　2 sprigs mint, leaves picked and roughly chopped

　　1 recipe Soft Polenta (page 66)

　　

Step 1

Put the tripe in a large pot and cover with 2 inches of water. Add the onion, garlic head, vinegar, and a good pinch of salt. Weight the tripe down with either a pot lid or a plate and bring to a brisk simmer. Cook for 1 to 1 1/2 hours, or until the tripe is completely tender. Drain the tripe, discard the vegetables and liquid, and slice the tripe into thick ribbons.

　　

Step 2

Heat the olive oil in a sauté pan over medium heat and add the sliced garlic. Sauté for 2 to 3 minutes, until soft, then add the tripe and a pinch of salt and a grind or two of pepper. Sauté for 2 to 3 minutes longer, then add the tomato sauce and bean cooking liquid. Simmer for 5 minutes, then add the beans. Cook until the beans are heated through, about 2 minutes more. Add the mint and stir to combine.

　　

Step 3

For each diner, spoon a puddle of polenta into the bottom of a shallow bowl. Ladle a generous cup of the stew over the top and serve.

　　

PARTY MEATS

Step 4

Once you set out an array of dishes on a table it feels festive. That said, there’s nothing like a big pot of spicy tripe, a roasted animal leg, or a tender chunk of meat that guests go after like wolves to add a certain party atmosphere to any gathering—family or friends. Think big, think bold, think party meats!

　　Ethan Stowell's New Italian Kitchen