Party Tripe on Soft Polenta

1. 1

   Put the tripe in a large pot and cover with 2 inches of water.

2. 2

   Add the onion, garlic head, vinegar, and a good pinch of salt.

3. 3

   Weight the tripe down with either a pot lid or a plate and bring to a brisk simmer.

4. 4

   Cook for 1 to 1 1/2 hours, or until the tripe is completely tender.

5. 5

   Drain the tripe, discard the vegetables and liquid, and slice the tripe into thick ribbons.

6. 6

   Heat the olive oil in a saute pan over medium heat and add the sliced garlic.

7. 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.

8. 8

   Saute for 2 to 3 minutes longer, then add the tomato sauce and bean cooking liquid.

9. 9

   Simmer for 5 minutes, then add the beans.

10. 10

    Cook until the beans are heated through, about 2 minutes more.

11. 11

    Add the mint and stir to combine.

12. 12

    For each diner, spoon a puddle of polenta into the bottom of a shallow bowl.

13. 13

    Ladle a generous cup of the stew over the top and serve.

14. 14

    Once you set out an array of dishes on a table it feels festive.

15. 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.

16. 16

    Think big, think bold, think party meats!

* Per serving · 4 servings · Values may vary.