Minted Tripe and Pea Salad Australian recipe Lasagne- LateChef.com
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Australian Recipe

Dessert

Serves 8
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Short Description

Maggie Beer is an Australian chef and food writer and, like me, she is a late convert to tripe: her epiphany occurred in Italy. This is a version of one her recipes for lamb tripe, which is more readily available in Australia, so if you can't find it beef tripe works too. I like the slightly crunchy texture of this salad. You'll need about 1 pound / 450 g of peas in the pod, but good quality frozen peas are also acceptable. You could substitute favas or asparagus tips in the spring or fresh cooked cranberry beans in the autumn. Serve it at room temperature, not cold.


Ingredients
Cooking Procedure


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