Flaki

Method

Clean the tripe thoroughly under cold running water, removing any residual fat or debris. Cut it into thin strips approximately 5cm long. Place the tripe in a large pot with beef stock, halved onion, carrot, celery, bay leaves and peppercorns, then bring to a boil and simmer gently for 2-3 hours until the tripe is tender, skimming occasionally. In a separate small pan, make a roux by melting butter and whisking in flour until golden, then stir in tomato puree and cook for 1 minute. Strain the cooking broth into another pot, reserving the cooked tripe. Whisk the roux into the broth and add the tripe back, then season with marjoram, salt and white pepper. Simmer gently for 10 minutes to allow flavours to meld. Serve piping hot with crusty bread or as a traditional first course.