Flavour-filled and hearty tripe stewINGREDIENTS:85g ( cup) butter30ml (2 tbsp) olive oil125g pancetta or bacon, chopped1 large onion, chopped1 garlic clove, crushed1kg cleaned tripe, soaked in lightly salted water, drained and cut into strips1 large carrot, peeled and chopped2-3 celery sticks, sliced500g tomatoes, peeled, seeded and dicedHandful fresh sage leavesSalt and pepper1 litre beef stock1 x 400g can white beans, rinsed and drained30g Parmesan cheese, grated or shavedMETHODHeat 30ml (2 tbsp) of the butter with the oil in a large pan, add the pancetta and cook over a low heat for 5 minutes. Add the onion and garlic and cook for a further 5 minutes, then add the tripe and remaining butter. Cook for 10-15 minutes, then add the carrot, celery, tomatoes and sage leaves. Season with salt and pepper and cook for 10 minutes. Pour over the stock a little at a time, stirring. Bring to the boil and simmer for 3 hours until the tripe is really tender. Add the beans and cook till heated through. Sprinkle with Parmesan and extra strips of fresh sage if desired. Serve hot. Serves 6...