Today I’m sharing another recipe that is very dear to me because my mother used to make it often and I loved it so much that I would request it regularly. It is a typical Sicilian dish but particularly widespread in the city where I live, Palermo.
Trippa ‘a levitana has very distant origins from Arab culture when various dominations followed one another in Palermo, leaving something to the city, making it multicultural and colorful, both in architecture and culinary arts.
Specifically, for this preparation, a humble part (offal) from some parts of the beef stomach is used, which is first boiled and then cooked together with a sauté of onion, saffron, cheese, and breadcrumbs. The whole is then scented and flavored with plenty of fresh parsley which gives the final touch.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Portions: 2
- Cuisine: Italian Regional
Ingredients
For Trippa ‘a levitana
- 10.5 oz pre-cooked tripe
- 1 white onion
- as needed extra virgin olive oil
- 1/4 cup white wine
- as needed chopped parsley
- 8 oz water
- 1 teaspoon tomato paste
- 1 packet saffron
- as needed salt
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons breadcrumbs
Tools
- Pot
Steps
To make Trippa ‘a levitana
First, rinse the pre-cooked tripe under running water and let it drain for a few minutes, then cut it into strips
Meanwhile, dice a white onion and sauté it in a pot with extra virgin olive oil and deglaze with white wine
Next, put the tripe in the pot and add the water, followed by the tomato paste, saffron, salt, and mix everything
At this point, let it cook over medium heat with the lid on for about 15 minutes. At the end of the time, add the grated Parmesan cheese and chopped parsley
Finally, turn off the heat and add the breadcrumbs, stirring quickly. Finish by placing a portion of tripe in a bowl or plate and garnish with more fresh chopped parsley
Tip!
You can usually find tripe pre-cooked at the supermarket; otherwise, boil it for about 30 minutes before following this recipe.
