The TRIPE WITH ARTICHOKES is a humble, rich and flavorful dish typical of traditional Italian cuisine, especially from central regions such as Lazio and Tuscany.
Preparing it is straightforward, but if you don’t use pre-cooked tripe it requires some time to cook the offal. Trust me, the time spent preparing it will be rewarded by a tasty yet delicate dish. This recipe combines the tenderness of tripe, slowly cooked until soft and flavorful, with the delicate and slightly bitter taste of artichokes, creating a perfect balance of flavors.
Perfect to prepare during the winter and spring months, when artichokes are at their best.
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- Difficulty: Very easy
- Cost: Inexpensive
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 2.2 lbs Tripe
- 2 Artichokes
- 1 Yellow onion
- 1 Carrot
- 1 clove Garlic
- Celery (1 stalk)
- 1 glass White wine
- Extra virgin olive oil
- 1 bunch Parsley
- Salt
- Black pepper
Tools
- 1 Bowl
- 1 Pan
Preparation
Making TRIPE WITH ARTICHOKES is very simple but requires some time.
Clean the artichokes by removing the tougher outer leaves and the inner choke, then cut them into wedges and immerse them in water with lemon juice to prevent browning.
In a saucepan, heat the oil and soften a chopped mixture of celery, carrot and onion together with the clove of garlic.
Add the tripe cut into strips and brown it for a few minutes over high heat. Deglaze with the white wine and let the alcohol evaporate.
Add the drained artichokes and mix well.
Add water or vegetable broth, season with salt, cover with a lid and let simmer over low heat for 80–90 minutes, stirring occasionally and adding more liquid if needed.
Adjust salt and pepper, then finish with freshly chopped parsley.
For an extra boost of flavor you can finish the tripe with artichokes with some grated Parmesan or Pecorino cheese.
