Sicilian Tripe Original Recipe,
Different country, different recipe, it’s really true. My grandmother Giovannina often cooked this dish, and I was so fond of it that as soon as I smelled it, I invited myself over.
Back then, it was bought dirty, and it was a big job to clean it, I would watch the whole process, not at all grossed out by what I saw, but rather intrigued to learn the art…
Despite what you might think, tripe itself is very lean, with half the calories of meat, about 84 calories per 100 grams.
In this recipe, you can use traditional cooking for about an hour, pressure cooking for 20 minutes, or Bimby cooking, which will take over 1 hour.

These recipes were made just for you:

Difficulty: Very easy
Cost: Very affordable
Preparation time: 10 Minutes
Portions: 6
Cooking methods: Slow cook, Cooking with kitchen robot, Pressure cooker
Cuisine: Italian Regional
Region: Sicily
Seasonality: All seasons

403.87 Kcal

calories per serving

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Energy 403.87 (Kcal)
Carbohydrates 16.59 (g) of which sugars 2.61 (g)
Proteins 42.07 (g)
Fat 17.65 (g) of which saturated 8.29 (g)of which unsaturated 7.36 (g)
Fibers 3.75 (g)
Sodium 1,499.69 (mg)

Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

2.2 lbs beef tripe
1 onion
1.25 cups carrot
1 stalk celery
2 leaves bay leaves
2.5 cups tomato puree
0.25 cup white wine
to taste salt
3.5 oz Parmigiano Reggiano DOP (half grated and half in chunks)
to taste pepper
0.5 cup water

Tools

What we need to make

Pan (or another non-stick low skillet)
Pressure Cooker
Cutting Board
Knife

Preparation of the Original Sicilian Tripe Recipe

Cooking in a pan or pressure cooker

Wash the tripe and cut it into strips 1/4 inch wide and 3/4 inch long.
Put a drizzle of extra virgin olive oil in a non-stick pan, chop the onion, celery, and carrot, and sauté for 3 minutes over medium heat.
Then add the tripe and bay leaves and mix well.
Let it simmer for a few minutes, stirring constantly.
Deglaze with the wine and let all the alcohol evaporate while stirring, so that the flavor spreads everywhere.
Pour the tomato puree, season with salt and pepper.
At this point, you can decide whether to continue in this pan or in the pressure cooker.
In the first case, place a splatter guard on top, lower the heat and cook for about 1 hour.
The time is up to you, depending on whether you like the tripe al dente or tender.
Or transfer to the pressure cooker, and from the moment it whistles, calculate 20 minutes of cooking.
At the end of cooking, cut half of the Parmigiano into coarse cubes and grate the other half.
Add the first at the end of cooking and optionally sprinkle the grated one on the dish.
Serve very hot.
Here is the Original Sicilian Tripe Recipe, with Traditional Cooking.
Put half of the Parmigiano Reggiano in the bowl, grate: 20 sec./speed 10. Transfer to a bowl and set aside, along with the other half in cubes.
Put the onions, carrots, and celery into the bowl, chop: 10 sec./speed 5. Gather on the bottom with the spatula.
Add the extra virgin olive oil and sauté: 5 min./250°F/speed 1.
Add the tripe to the bowl, and cook: 5 min./212°F/spoon/speed reverse,
then deglaze with wine and flavor with the basket instead of the measuring cup for 5 min. at 230°F reverse speed spoon.
Now we can add the tomato puree, water, salt, and pepper, cook: 45 min./212°F/speed 1.
With the basket instead of the measuring cup to avoid splashes.
Transfer the tripe to a soup tureen or a nice pan, and serve with a generous sprinkle of grated Parmigiano Reggiano.
The Original Sicilian Tripe Recipe is ready, prepared with our Bimby.