Tripe Parmigiana Style is a typical dish of Emilian cuisine whose ancient origins date back to the medieval era.
To prepare this wonderful dish, you only need a few simple ingredients. The recipe I’m about to show you is my family’s recipe, passed down from mother to child.
Once again, I recommend trying the recipe and, as always, I look forward to your feedback on my Instagram profile @isaporidicasa.
Ready to start? I’ll be waiting for you in the kitchen and on my Facebook page HERE
- Difficulty: Easy
- Preparation time: 10 Minutes
- Cooking time: 2 Hours 30 Minutes
- Portions: 4 servings
- Cuisine: Regional Italian
- Region: Emilia-Romagna
- Seasonality: All seasons
Ingredients
- 2.2 lbs tripe (cleaned and cut)
- 1 glass dry white wine
- 1 white onion
- 1 carrot
- 1 stalk celery
- 2 leaves bay leaves
- 7.8 oz tomato sauce
- 1 cup beef broth
- extra virgin olive oil
- salt
- pepper
Tools
- Casserole
Steps
Chop carrot, celery, and onion. Place in the casserole with a drizzle of extra virgin olive oil and let it brown.
Add the tripe and brown it for 5 minutes, stirring occasionally. Season with salt and pepper.
Add the bay leaves, pour in the white wine, and let it evaporate.
Add the tomato sauce and hot beef broth. Mix carefully and continue cooking for at least two hours until the tripe is tender and flavorful. If the tripe gets too dry, add a little more broth.
At this point, I turn off the tripe, let it rest until the next day, and if it’s too dry, I add a bit of broth and cook it on low heat for another half hour. This is a trick my mom taught me because tripe is always tastier when eaten the next day! Finally, add the grated Parmesan cheese to the now-ready tripe and serve immediately. Enjoy your meal!
