I'm not a huge fan of tripe, but this dish somehow less ‘tripe-ish’ than other tripe dishes. It’s a lovely tasty dish with very, very simple ingredients, very frugal, very cheap and it’s about the easiest offal which I've come across.
Put the tripe into a generous-sized pan of cold water and in there put some carrots (you can use parsnip or turnip instead).
Add a stick of celery and a garlic clove, and the usual suspects: thyme, rosemary, a couple of bay leaves and a crisp white onion.
Allow it to poach for an hour in order to get some flavour in there and make sure that the tripe is losing some of its strength.
After about an hour pull it out and rinse it.
In the second stage we are going to cook it with white wine and tomato and some more garlic and some more provencal herbs. For once we don’t want the tomatoes too ripe, we want them to hold their shape when we are cooking, so don't use tinned tomatoes for this, but do take the skins off.
Add a little bit of olive oil in to a saucepan to start off with and the tomatoes go in, some lovely herbs (thyme and rosemary) and then white wine.
And that’s it, a little stir, lid on and a very, very low heat, so that it simmers very gently for about three or four hours, so that the tripe gets really tender and soaks up all those flavours.