7 February 2011

In an historic canalside setting just off Deansgate, The Mark Addy’s executive head chef Robert Owen Brown serves a menu of British classics, as well as daily specials created using local produce. A choice of four real ales is available, including beers from local micro-breweries, together with an extensive wine list designed to complement the kitchen’s exacting standards. This is his ‘offally good’ recipe for tripe cooked in a southern Mediterranean Madeira sauce.

Madeira Tripe

Ingredients

500g Honeycombe tripe (sliced as thick as your finger)
500g Sliced onions
30g Salted butter
30g Plain flour
175ml Madeira
Pinch salt and pepper
300ml Brown stock
1 tsp Tomato puree
1 Bay leaf

Method

Heat an ovenproof heavy bottomed pan. Add the onions, bay leaf and butter. Cook until golden brown. Add the flour and tomato puree and beat until there are no lumps. Add the tripe Madeira and stock. Cover and cook at 140°c for two hours. Season and serve on thick slices of toast or with mashed potato.

This recipe would serve as a perfect introduction for anyone who wants to give tripe a try. I served this dish at a recent lunch meeting at The Mark Addy and I’m pleased to say that it was very well received, even amongst a couple of diners who had been avoiding this delicious delicacy since childhood.

Madeira is a fortified Portuguese wine produced on the island of Madeira. Like sherry, it is available in different styles across the spectrum from bone dry to intensely sweet. Unlike sherry however Madeira can be kept for some time after opening due to the heat treatment it receives during its production. Of the four main types ‘bual’ is the one usually used for cooking. Its medium rich caramel style works well with many different ingredients including wild mushrooms.

The Mark Addy, Stanley Street M3 5EJ. Tel: 0161 832 4080