Party Tripe on Soft Polenta

• 1 pound honeycomb tripe, rinsed well
• 1 onion, peeled and halved
• 1 head garlic, halved horizontally
• 2 tablespoons vinegar
• Kosher salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 3 cups Basic Tomato Sauce (page 216)
• 1 cup Controne Beans (page 162) with
• 1 cup cooking liquid
• 2 sprigs mint, leaves picked and roughly chopped
• 1 recipe Soft Polenta (page 66)

1. Put the tripe in a large pot and cover with 2 inches of water.
2. Add the onion, garlic head, vinegar, and a good pinch of salt.
3. Weight the tripe down with either a pot lid or a plate and bring to a brisk simmer.
4. Cook for 1 to 1 1/2 hours, or until the tripe is completely tender.
5. Drain the tripe, discard the vegetables and liquid, and slice the tripe into thick ribbons.
6. Heat the olive oil in a saute pan over medium heat and add the sliced garlic.
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. Saute for 2 to 3 minutes longer, then add the tomato sauce and bean cooking liquid.
9. Simmer for 5 minutes, then add the beans.
10. Cook until the beans are heated through, about 2 minutes more.
11. Add the mint and stir to combine.
12. For each diner, spoon a puddle of polenta into the bottom of a shallow bowl.
13. Ladle a generous cup of the stew over the top and serve.
14. Once you set out an array of dishes on a table it feels festive.
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. Think big, think bold, think party meats!

honeycomb, onion, garlic, vinegar, kosher salt, extravirgin olive oil, garlic, tomato sauce, beans, cooking liquid, mint, polenta

Taken from www.epicurious.com/recipes/food/views/party-tripe-on-soft-polenta-383915 (may not work)