Tripe in Green Sauce
|Tripe||2 Pound, rinsed, poached in salted water for 2 hours, and the liquid reserved|
|Garlic||4 Clove (20 gm), chopped|
|Onion||1 , chopped|
|Celery rib||1 , chopped|
|Carrot||1 , chopped|
|Parsley sprigs||10 , 8 chopped|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
|Basil leaves||8 , chopped|
|Olive oil||1⁄4 Cup (4 tbs)|
To the tripe and reserved poaching liquid add half the garlic, the onion, celery, carrot and the two whole parsley sprigs.
Bring the mixture to a boil and simmer for about 10 minutes.
Meanwhile, combine the walnuts, basil and the rest of the parsley and garlic in a mortar.
Pound the mixture until it forms a smooth, creamy paste, very green and very fragrant.
Season it lightly with salt and pepper.
Drain the tripe and cut it into thin strips.
Place these in a bowl and dress them with the green paste and the olive oil.