BBC - BBC Radio 2 Programmes - Chris Evans, 12/03/2009

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Last broadcast on Thu, 12 Mar 2009, 17:05 on BBC Radio 2.

Synopsis

With a show packed full of music. Chris is joined by food expert Nigel Barden.

Tripe with Chickpeas & Chorizo, Hugh Fearnley-Whittingstall from The River Cottage Cookbook

750g blanched ox tripe
2 tbs olive oil
2 garlic cloves, finely chopped
2 x 400g tins of tomatoes
225g chorizo, cut into slices 5mm thick
1 small onion, thinly sliced
1 large carrot, cut into matchsticks
150ml white wine
300ml beef or chicken stock
2 tsp tomato puree
225g cooked chickpeas
A good pinch of cayenne pepper
Salt & freshly ground black pepper

Wash the tripe thoroughly & cut it into slices 2mm thick.
Heat all but ½ tablespoon of the oil in a pan & add the garlic.
Just before the garlic takes colour, add the tomatoes, then turn up the heat & allow them to bubble until most of the liquid has evaporated & the tomatoes are reduced to a thick, pulpy sauce.
Stir the tomatoes frequently while they are cooking to break them up & prevent the sauce catching on the bottom of the pan.
When you think you cannot reduce them any further without risk of burning, remove from the heat & set aside.
Heat the remaining oil in a separate pan & fry the chorizo gently until it is lightly browned & some of the fat has been released.
Add the onion & carrot & sweat for a few mins, until the onion has softened a little.
Add the wine, stock & tomato puree, bring to the boil & allow to bubble vigorously until the liquid is reduced by a third.
Then add the tripe, cooked chickpeas, cayenne & tomato sauce, mixing them all well together.
Turn down the heat & simmer gently for 25 mins, uncovered, until the tripe is tender.
Season with a little black pepper & salt

Tripe & Onions By Fergus Henderson from Nose to Tail Eating, A Kind of British Cooking (Pan)

1 litre milk
3 white onions, peeled & roughly chopped
A healthy pinch of mace blades
2kg white honeycomb tripe, cut into 4cm x 11cm strips
Sea salt & pepper
150g unsalted butter
200g plain flour

In a pot large enough to fit all the ingredients place the milk, onions & mace.
Bring to a boil & reduce to a simmer for 20 mins.
Then add the tripe & season cautiously with salt & pepper (you can add more later).
Bring up to a gentle boil & reduce again to a simmer for a further 45 mins to 1hr, checking the tripe’s giving qualities with a sharp knife. Be careful, as if cooked too long tripe will just melt away.
Now, in another pan, melt the butter & add the flour.
Cook this, stirring to avoid browning until it smells biscuity.
Continue stirring vigorously (a whisk might be useful here) & add a couple of ladles of the liquor from the tripe pot.
Once thoroughly mixed & smooth, return this mixture to the tripe.
Stir in thoroughly & simmer for a further 15 mins to allow the dish to thicken slightly.
Adjust seasoning to taste & serve hot, using a slotted spoon, with mashed potato.