Vulvam ut Tostam (Grilled Sterile Sow's Womb) is a traditional Ancient Roman recipe for a classic dish of brined sow's womb (replaced here with tripe) that's parboiled, brined, coated in bran and then grilled. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Grilled Sterile Sow's Womb (Vulvam ut Tostam).
Vulvam ut tostam facias, in cantabro involve et postea in muriam mitte et sic coque.
Translation
Grilled Sterile Sow's Womb: First steep the womb in brine then roll in bran. Cook.
Modern Redaction
Ingredients:
For the Tripe:
500g prepared tripe, sliced
4 onions, halved
200ml milk
water
For the Brine:
100g sea salt
500ml water
To Finish:
150g bran
Method:
Wash and clean the tripe 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 3 hours, or until the tripe almost tender.
In the meantime, combine the salt and water in a pan. Heat gently until the salt dissolves then take off the heat. Remove the tripe from the cooking liquid and place in the brine. Set aside to cool then turn into a bowl. Cover with clingfilm (plastic wrap) then place in the refrigerator and chill over night.
The following day, drain the pieces of tripe. Wash under cold, running, water then place in a bowl with the bran and pat to coat.
Place the bran coated tripe under a hot grill or on a barbecue and cook for about 6 minutes per side, or until golden brown and heated through. Serve hot.
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