Tripe in green sauce

INGREDIENTS

1.2kg tripe
400g carrots
400g onions
200g celery
1 bay leaf
1 sprig thyme
4dcl white wine
1lb boiled new potatoes

FOR THE GREEN SAUCE

2 green peppers
1tbs chopped basil
2tbs chopped parsley
2tbs chopped chives
3tbs chopped shallots
1tbs Dijon mustard
1tbs white wine vinegar
4tbs olive oil

METHOD

Cut the tripe into pieces and place in large pan. Add white wine cover with 5cm of water and bring to boil. Chop the carrot onion and celery into a mirepoix add to pan and simmer for 4 hours skimming from time to time.

Peel potatoes chop into walnut-sized pieces and boil in salted water. Keep warm when cooked.

Roast the green peppers peel de-seed and chop finely. Place in a large bowl. Add all the other green sauce ingredients season with salt and pepper and mix well.

Drain the tripe in a colander add to bowl. Add the potatoes mix and serve warm.