Tripe and mushrooms with braised red cabbage

For the tripe: place the tripe into a large pan, add the vinegar and add enough water to cover. Bring to the boil, then reduce the heat and simmer gently for 5-6 hours, or until the tripe is very tender.

For the braised red cabbage: heat the olive oil in a large pan and gently fry the onion with some salt and freshly ground black pepper for 2-3 minutes, or until softened but not coloured.

Add the grated apple and stir to break down. Add the sliced red cabbage and stir well to mix, then cover the pan with a tight-fitting lid and cook over a very low heat for about 45 minutes, stirring occasionally, until the cabbage is very tender.

Once the cabbage is soft and broken down, remove the lid and stir in the sugar. Cook for a few minutes, or until the sugar starts to caramelise, then stir in the vinegar and cook until most of the liquid has been absorbed. Season to taste with salt and freshly ground black pepper.

Once the tripe is tender, drain from the water and slice into strips.

In a large frying pan, heat two tablespoons of the olive oil and fry the onion and two of the garlic cloves for 3-4 minutes, or until softened and golden-brown. Add the sliced tripe and continue to fry for 3-4 minutes, or until the tripe turns light golden-brown.

Add the stock, season with salt and freshly ground black pepper and bring to the boil. Reduce the heat to a simmer and cook for 15-20 minutes, or until the liquid has reduced to a sauce consistency.

In a separate pan, heat the remaining olive oil and fry the oyster mushrooms and remaining garlic clove for 2-3 minutes, or until softened. Add the mushrooms and garlic to the pan with the tripe and mix well.

Serve the tripe in a bowl alongside the braised red cabbage.