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In Vulva [et] Sterili ([Sauce] for Sterile Sow's Womb)
In Vulva [et] Sterili ([Sauce] for Sterile Sow's Womb) is a traditional Ancient Roman recipe for a classic dish of sow's womb (substituted here by tripe) served in a honey-vinegar sauce with spices, mint and asafoetida. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: In Vulva [et] Sterili ([Sauce] for Sterile Sow's Womb).
prep time
20 minutes
cook time
300 minutes
Total Time:
320 minutes
Serves:
4
Rating: 
Tags : Spice RecipesHerb RecipesBeef RecipesVegetable RecipesAncient Roman Recipes
Original Recipe
In vulva [et] sterili: piper, apii semen, mentam siccam, laseris radicem, mel, acetum et liquamen.
Translation
[Sauce] for Steril Sow's Womb: [Combine] pepper, celery seeds, dried mint, laser root, honey, vinegar and stock.
Modern Redaction
Ingredients:
For the Tripe:
500g prepared tripe, sliced
4 onions, halved
200ml milk
water
For the Sauce:
1/4 tsp freshly-ground
black pepper
1/4 tsp
celery seeds
1 tsp dried mint, crumbled
1/8 tsp
asafoetida
1 tbsp honey
2 tsp wine vinegar
500ml beef stock
1 tsp liquamen (fish sauce)
Method:
Wash and clean the trip and remove any fat. Place in a pan with the onions and milk then pour in enough water to cover the tripe by at least 3cm. Bring to a boil, reduce to a simmer then cover the pan with a tight-fitting lid and cook slowly for 4 hours, or until the trip is very tender.
When the tripe is almost done, pound together the black pepper, celery seeds, mint and asafoetida in a mortar. Mix in the honey and vinegar to combine then work in a little of the beef stock and liquamen. Turn the sauce into a pan and add the remaining beef stock. Drain the tripe and place, along with the onions, in this sauce. Bring to a simmer, cover and cook for 60 minutes, or until the tripe is completely tender.
When done, turn into a bowl and serve.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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