Vulvae Steriles (Sterile Sows' Wombs) is a traditional Ancient Roman recipe for a classic dish of sow's womb (substituted here by tripe) served with a vinegar, stock and asafoetida sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Vulvae Steriles (Sterile Sows' Wombs).
Vulvae steriles: laser Cyrenaicum vel Parthicum, aceto et liquamine temperato adpones.
Translation
Sterile Sows' Wombs: Serve with Cyraenian or Parthian laser, blended with vinegar and stock. Serve
Modern Redaction
Ingredients:
For the Tripe:
500g prepared tripe, sliced
4 onions, halved
200ml milk
water
For the Sauce:
1 tbsp olive oil
1/8 tsp asafoetida
2 tbsp liquamen (fish sauce)
300ml meat stock
2 tsp cornflour (originally wheat starch would be used)
freshly-ground black pepper, to serve
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, heat the olive oil in a pan, add the asafoetida and fry for a few seconds then add the liquamen and meat stock. Drain the trip and place, along with the onions, in this sauce. Bring to a simmer, cover and cook for 40 minutes.
Whisk the cornflour to a slurry with 2 tbsp water. Add to the tripe pan and stir to combine. Mix well, return to a simmer and cook until the sauce has thickened. Serve hot, sprinkled with black pepper.
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