Venetian stewed tripe — here is another recipe from my Veneto, a dish of the peasant and country cuisine. Not everyone likes offal, but I assure you this dish is really delicious and flavorful. I recommend serving it with slices of bread to mop up the tasty sauce; you can add some Grana Padano at the end of cooking. You asked me how to cook tripe, so I immediately thought of this easy and quick recipe. I recommend looking at the recipe for TRIPE SOUP and also other Venetian cuisine recipes, you’ll surely find more ideas for your lunches or dinners. Now let’s see how to prepare Venetian stewed tripe and if you try it let me know. Barbara
I also recommend trying these Venetian recipes:
- Difficulty: Medium
- Cost: Moderate
- Preparation time: 30 Minutes
- Cooking time: 1 Hour
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare Venetian stewed tripe
- 35 oz Tripe (already boiled)
- 1 Onion
- 1 Carrot
- 4 tbsp Extra virgin olive oil
- 2 sprigs Rosemary
- 4 leaves Sage
- 2 leaves Bay leaves
- 2 cups Water
- Salt
- Pepper
- Grana Padano (optional)
- 2 tbsp Tomato paste (triple concentrated)
- 1 cup Tomato purée (passata)
How to make Venetian stewed tripe
Let’s start preparing Venetian tripe. Rinse the tripe and let it drain in a colander. Peel the onion and the carrot and finely chop the vegetables.
In a large pot pour the extra virgin olive oil, add the vegetables and sweat them gently. Add the rosemary, sage, bay leaves, the tomato paste and the passata, and let them release their flavors for 5 minutes.
Add the tripe and the water, add two pinches of salt and a sprinkle of pepper, and let it simmer for about 1 hour.
After cooking the Venetian tripe, adjust seasoning if necessary, place the tripe on a plate and, if you like, sprinkle with Grana Padano. Serve with slices of bread.
How to store Venetian stewed tripe
Store it in the refrigerator for 2 days
