In my small trattoria, I occasionally prepared some recipes that might not be as appreciated now, and among these is definitely the tripe in sauce, stewed tripe with parmesan!
The TRIPE is part of the offal and is sourced from various parts of the bovine’s forestomach, and forgive me if I don’t provide a detailed list.
The tripe was already consumed during the time of the Greeks who cooked it over embers, while the Romans used it to prepare sausages
Today, the tripe sold already washed and partially cooked is often packaged already cut into strips and ready to be cooked in various ways.
The tripe is considered, especially in certain regions, as a traditional food, especially concerning Venetian, Roman, Tuscan, Genoese, and Milanese cuisine.
Even though it is often sold pre-cooked, it mandatorily requires a second cooking to obtain the tenderness and that flavor that make it appetizing and unique.
We can also call this dish tripe alla parmigiana because after prolonged cooking, before serving it at the table, I thought it wise to add grated Parmigiano Reggiano!
The most famous tripe recipe is perhaps the Roman-style one which, in addition to carrots, celery, and onion, includes the addition of mint, chili pepper, pecorino, and possibly even some cloves!
Advice: if the sauce dries out too much, add a ladle of hot water.
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I also have a free WhatsApp channel with a sweet and a savory recipe a day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
TRIPE IN SAUCE RECIPE INGREDIENTS
- 1.76 lbs tripe
- 1.1 lbs tomato sauce
- 1/4 cup dry white wine
- 1 onion
- 1 celery
- 1 carrot
- q.b. bay leaf
- q.b. sage
- q.b. extra virgin olive oil
TOOLS FOR THE TRIPE IN SAUCE RECIPE
- Wok
- Knives
- Cutting Boards
- Spoons
FOR THE PREPARATION OF THE TRIPE IN SAUCE RECIPE
Although pre-boiled, I still let it boil for 15 minutes in a saucepan.
Once it’s warm, I cut it into strips.
In a pan or wok, I put extra virgin olive oil, and as it sizzles, I add the washed and diced carrots, onion, and celery, browning this sauté.
After a few minutes, I add the striped tripe and adjust the salt and pepper.
I pour in the half cup of white wine, letting the alcohol evaporate.
I add the tomato sauce, bay leaf, sage, and continue cooking for about 45 minutes, ensuring the sauce doesn’t dry out too much, adding a ladle of water if necessary.
At the end of cooking and before serving, I add grated Parmigiano Reggiano to each portion, and we’re ready to taste the tripe in sauce!
Bon appétit! Annalisa
THE REGIONAL RECIPES: LAZIO
read the recipes → https://blog.giallozafferano.it/asilannablu/le-ricette-regionali-lazio/
