Farmer’s rustic tripe is a simple dish, unpretentious, yet tasty and hearty. Tripe can be served as a second course but also as a main dish because it can become a delicious soup accompanied by toasted bread croutons.
There are various recipes for cooking tripe, with beans, with potatoes, with bacon, mint, pecorino or parmesan cheese, but the farmer’s rustic one is the simplest that I prefer, especially on those weekends when the temperatures start to drop.
The preparation of farmer’s rustic tripe is not quick, so if you want to halve the time, I recommend buying pre-cooked tripe and then finishing cooking it in a pot, preferably clay. You can serve it with stuffed potato croquettes.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.3 lbs beef tripe (pre-cooked)
- 14 oz tomato sauce
- 1 cup water
- 1/3 cup olive oil
- 2 tbsp butter
- 1 glass white wine
- 1 celery stalk, 1 carrot, 1 onion, 1 garlic clove
- A few leaves basil and parsley
- 2 potatoes (small)
- to taste salt and fresh chili pepper
- grated pecorino (or grated parmesan cheese)
Steps
Thoroughly wash the pre-cooked tripe under running water, then place it in a bowl with water and a shot glass of white vinegar and let it rest for about half an hour.
Afterwards, drain it, rinse it again, and cut it into thin strips.
In a large pot, preferably clay, prepare the sauté by adding olive oil and butter, the chopped carrot, celery, onion, and whole garlic clove.
When the aromas have browned, add the white wine and let it evaporate.
At this point, remove the garlic and toss the tripe into the pot with the sauté and let it flavor for 3 minutes. Stir it with a wooden spoon over medium-low heat.
After 3 minutes, add the tomato sauce, water, basil, parsley, fresh chili pepper, and a pinch of salt.
Cover the pot and let the tripe cook on low heat for 1 hour and 30 minutes, stirring occasionally to prevent sticking.
After an hour and a half, add the 2 small potatoes, peeled but whole, adjust salt, and continue cooking the tripe for another 30 minutes, allowing the tomato sauce to thicken.
Serve hot with a sprinkle of grated pecorino or parmesan cheese. If desired, you can accompany it with slices of toasted bread rubbed with fresh garlic.
