In my small trattoria, I occasionally prepared some recipes that might not be as appreciated now, and among these is definitely the tripe in tomato sauce, tripe stewed with parmesan!
The TRIPE is part of the offal and is derived from various parts of the bovine’s fore-stomachs, and forgive me if I don’t provide a detailed list.
Tripe is a food that was already eaten during the Greeks’ time, who cooked it on the grill, while the Romans used it to make sausages.
Today, tripe, sold pre-washed and partially cooked, is often packaged already cut into small strips and ready to be cooked in different ways.
Tripe is considered a traditional food in certain regions, especially regarding Venetian, Roman, Tuscan, Genoese, and Milanese cuisines.
Even though it is often sold pre-cooked, it still requires a second cooking to achieve the softness and flavor that make it appetizing and unique.
This dish could also be called tripe alla parmigiana because after prolonged cooking, before serving it at the table, I thought it would be good to add some grated Parmigiano Reggiano!
The most famous tripe recipe is perhaps the Roman one, which, in addition to carrots, celery, and onion, includes the addition of mint, chili pepper, pecorino, and perhaps even some cloves!
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I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and savory recipe!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for TRIPE IN TOMATO SAUCE RECIPE
- 28.2 oz tripe
- 17.6 oz tomato puree
- 1/4 cup dry white wine
- 1 onion
- 1 celery
- 1 carrot
- to taste bay leaf
- to taste sage
- to taste extra virgin olive oil
Tools for TRIPE IN TOMATO SAUCE RECIPE
- Wok
- Knives
- Cutting Boards
- Spoons
PREPARATION FOR TRIPE IN TOMATO SAUCE RECIPE
And pre-boiled but in any case, I 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 some extra virgin olive oil and when it sizzles, I add the carrots, onion, and celery, washed and chopped into pieces, letting this sauté fry.
After a few minutes, I add the tripe strips and season with salt and pepper.
I pour in the half glass of dry white wine and let the alcohol evaporate.
I add the tomato, bay leaf, sage and continue cooking for about 45 minutes, ensuring the sauce doesn’t dry out too much, and if needed, add a ladle of water.
At the end of cooking and before bringing it to the table, I add some grated Parmigiano Reggiano to each portion, and we are ready to taste the tripe in tomato sauce!
Enjoy your meal! Annalisa
REGIONAL RECIPES: LAZIO
read the recipes → https://blog.giallozafferano.it/asilannablu/le-ricette-regionali-lazio/
