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1
Put the tripe in a large pot and cover with 2 inches of water.
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2
Add the onion, garlic head, vinegar, and a good pinch of salt.
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3
Weight the tripe down with either a pot lid or a plate and bring to a brisk simmer.
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4
Cook for 1 to 1 1/2 hours, or until the tripe is completely tender.
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5
Drain the tripe, discard the vegetables and liquid, and slice the tripe into thick ribbons.
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6
Heat the olive oil in a saute pan over medium heat and add the sliced garlic.
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7
Saute for 2 to 3 minutes, until soft, then add the tripe and a pinch of salt and a grind or two of pepper.
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8
Saute for 2 to 3 minutes longer, then add the tomato sauce and bean cooking liquid.
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9
Simmer for 5 minutes, then add the beans.
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10
Cook until the beans are heated through, about 2 minutes more.
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11
Add the mint and stir to combine.
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12
For each diner, spoon a puddle of polenta into the bottom of a shallow bowl.
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13
Ladle a generous cup of the stew over the top and serve.
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14
Once you set out an array of dishes on a table it feels festive.
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15
That said, theres nothing like a big pot of spicy tripe, a roasted animal leg, or a tender chunk of meat that guests go after like wolves to add a certain party atmosphere to any gatheringfamily or friends.
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16
Think big, think bold, think party meats!
