Recipe: Saffron-braised Tripe

1 In an oven-safe pot, pour 2 tablespoons lard or 3 tablespoons olive oil. Add your sliced tripe and let it brown for 5 minutes. Then add your vegetables and aromatics and let them sweat for another 5 minutes. Coat everything with your 3 tablespoons of tomato paste. Pour in your wine or stock, season with salt and add your saffron. Cook gently covered for 10 minutes.

2 While that's going, preheat your oven to 355°F (180 °C) (350 °F) or 165°F (75 °C) if you want to cook this dish at low temperature.

3 Place your covered pot in the middle of the oven for 1 hour 20 minutes, then turn off the heat and let it rest in the turned-off oven for 15 minutes. For low-temperature cooking, let it cook overnight.

4 Check the seasoning and serve hot with your roasted potatoes pierced with a slice of black garlic.