Fine English Cookery/Michael Smith 1998

Chicken and Tripe Ragoo
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
750g/1-1/2 lb honeycomb tripe a jointed roasting chicken weighing 1-1/4 kg/2-1/2 lb 2 large onions
6 large tomatoes 2 crushed cloves garlic 4 medium-sized carrots
2 teacups water 3 teascups dry white wine 60g/2 oz butter
1/2 tsp ground mace 1 level tsp thyme 1 tsp cornflour
2 tbsps single cream or top of the milk salt and freshly ground white pepper 3 tbsps freshly chopped chives and parsley to garnish



1 Wash and dry the tripe and cut it into 2-inch squares. Clean, peel and slice all the vegetables; de-seed and skin the tomatoes.
2 Melt half of the butter in a heavy-bottomed pan. Fry the vegetables until they are golden brown. Add the garlic and other seasonings and transfer all the contents of this pan to an oven-proof casserole, which should be of a size just large enough to contain all the ingredients with the liquid just covering them.
3 Quickly brown the chicken pieces in the remaining butter on all sides and put them, together with the squares of tripe, into the casserole. Cover with the wine and water and season lightly.
4 Make a little flour and water paste and seal the lid of the casserole. Cook in a pre-heated oven at 170C/325F/gas mark 3 for 3 hours.
5 Remove the chicken pieces, strip off the skin and take out the bones. Cut the meat into strips and return to the casserole.
6 Work the cream into the cornflour and stir this into the sauce; return the dish to the oven for a further 15 to 20 minutes.
7 Sprinkle liberally with freshly chopped chives and parsley just before serving.

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