On the heat. Mild — this one is savoury, not hot

Ingredients

• 1.5 kg lamb tripe, cleaned and cut
• 300 g samp, soaked overnight
• 2 onions, chopped
• 4 cloves garlic
• 2 bay leaves, 1 tbsp peppercorns
• 2 beef-free stock cubes or 1 l lamb stock
• 2 tbsp oil · 3 tbsp vinegar
• 2 tbsp butter, to finish
• Salt, plenty of black pepper

Method

1. Rinse the tripe in water with the vinegar, then blanch 10 minutes and drain.
2. Cover the samp with fresh water and simmer separately for 90 minutes until it splits and softens. Samp and tripe cook at different rates and must start apart.
3. Meanwhile soften the onions and garlic in the oil, add the tripe, bay, peppercorns and stock, and simmer covered for 2½ hours.
4. Combine the drained samp with the tripe and its liquor and cook together for a final 30 minutes so they take on each other.
5. Season hard with salt and black pepper — this dish takes far more pepper than you think — and beat in the butter.
6. Rest 10 minutes. It should be thick, sticky and just loose enough to spoon.

Cook's note. The seasoning is the dish. Tripe and samp are both mild. Without a heavy hand on the pepper and salt at the end, this tastes of nothing.

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