TRIPE AND POTATOES is a hearty dish from our country’s peasant tradition, simple and delicious, perfect to serve as a second course or the main dish at a family lunch or with friends. Don’t be fooled by its rural origin: the dish is harmonious and well balanced and, I assure you, it is true comfort food for anyone who loves the genuine flavors of tradition.
Making the dish is very simple, especially if you follow the step-by-step photo recipe below. It is important to watch the cooking times so the tripe is well cooked while the potatoes remain soft but hold their shape. Finally, if you take my advice, don’t forget the grated pecorino: it adds a burst of flavor and makes the dish even creamier and more complete, to the delight of our palate.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 28 oz beef tripe
- 18 oz potatoes
- 1 carrot
- Half stalk celery
- Half onion
- Half glass white wine
- to taste extra virgin olive oil
- to taste salt
- 1 tbsp tomato paste
- chili pepper (optional)
Tools
- 1 Pan
Steps
The preparation of TRIPE AND POTATOES is very simple.
Chop the celery, carrot and onion coarsely (not too fine). Place the mixture in a pan with the clove of garlic and the oil. Sauté over low heat for 5 minutes, then add the tripe. Brown it for 10 minutes and deglaze with the wine.
Once the alcohol has evaporated, season with salt, add the tomato paste, cover with water and let simmer over low heat for 40 minutes, turning occasionally.
Peel the potatoes, wash them and cut them into chunks not too small. Then add them to the tripe with the rosemary and cook for another 30 minutes or until the meat is tender.
When cooking is complete, add the pecorino, the chili pepper and mix everything together. Cover with the lid and let the tripe and potatoes rest for 10 minutes.
Serve it accompanied by good rustic bread.
