Tripe in a pressure cooker, a second course from the humble cuisine, where every housewife has her own recipe.
The origins of tripe date back to the times of the ancient Greeks who cooked it on the grill, while the Romans used it to make sausages.
Tripe is a meat dish derived from the scraps of the stomach and there are many versions: the Roman version (with Pecorino Romano and prosciutto fat), the Florentine version (with tomatoes and pancetta), and the Milanese version (with lard).
Today we offer you tripe cooked in a pressure cooker with a significant saving in cooking time, in fact, the times are halved, in 30 minutes your lunch or dinner is ready to be served.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 SERVINGS
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Tripe in Pressure Cooker:
- 1.65 lbs tripe (already bleached)
- 3 carrots
- 1 onion
- 1 celery stalk
- 3 tbsp extra virgin olive oil
- 1 cup dry white wine
- 1.7 cups tomato puree
- to taste fine salt
- to taste black pepper
Tools for Tripe in Pressure Cooker:
- 1 Pressure Cooker
- 1 Knife
- 1 Cutting Board
Steps for Preparing and Cooking Tripe in Pressure Cooker:
Wash the tripe well and cut it into strips, we bought the tripe from our trusted butcher, already bleached and ready for use, in some recipes it is recommended to blanch the tripe for another 15 minutes.
Peel the carrots and cut them into small cubes, remove the green filament from the celery stalk and cut it in half lengthwise and then into small pieces, finally peel the onion and cut it into small pieces.
In the pressure cooker, put the extra virgin olive oil, add the prepared vegetables and sauté the vegetables over medium heat for a few minutes, then add the tripe and brown it for a few minutes, deglaze with the white wine and when it has evaporated, add the tomato puree, salt, and pepper.
Close the pressure cooker, always check that the valve is closed and bring it to pressure over medium heat, then when it reaches pressure, lower the heat and cook for 20 minutes.
After the time has elapsed, turn off the gas, wait a few minutes and vent the pot, remove the lid and mix the preparation well, if you like you can also add a few tablespoons of grated Parmesan cheese.
Serve on individual plates, we added a sprinkle of Parmesan cheese.
COOKING IN THE MULTICOOKER:
You can also use the multicooker for this preparation, for the initial phase use the SAUTÉ program then the PRESSURE COOKING program.
Cooking times and doses remain unchanged.
