The TRIPE ALLA CIOCIARA is a delicious take on a simple, poor dish present in the rural culinary tradition throughout the country. It is a hearty second course, suitable for family lunches or — why not? — for your most indulgent friends.
Tripe is an offal derived from the different parts of a bovine’s stomach and not, as many believe, from the intestine.
And another myth must be dispelled: it is not at all fatty or heavy. In fact it contains only about 5% fat and provides a good amount of protein.
Well cooked, with the right aromatics and good tomato, it is truly delightful and proves to be a real comfort food in the winter months. In Ciociaria the dish is finished with grated Pecorino according to the best rustic tradition.
And, as you will notice, this version will bring back the warmth of that bygone world.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Low heat
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 lb 3 oz tripe
- 2 1/2 cups tomato passata (strained tomatoes)
- 1 yellow onion (small)
- 1 carrot
- 1 stalk celery
- 1 clove garlic
- 2 leaves bay leaves
- Half glass white wine
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
- 2 oz Pecorino Romano (grated)
YOU WILL NEED FOR TRIPPA ALLA CIOCIARA
- 1 Casserole
- 1 Cutting board
- 1 Knife
PREPARATION TRIPPA ALLA CIOCIARA
Slice the tripe into strips not too thin, wash it very well under running water and drain it. In a pot, preferably earthenware, sauté the finely chopped aromatics, the garlic and the bay leaves. Add the tripe, brown it for a few minutes, then deglaze with the white wine and let it evaporate.
Add the tomato passata, adjust salt and pepper, cover with the lid and let simmer over low heat for at least 1 hour.
Bring to doneness, adding water if it dries out too much. Stir occasionally and before taking it off the heat add the Pecorino and, if you like, some chili flakes.
Stir and serve the Tripe alla Ciociara with extra grated Pecorino.
NUTRITIONAL CHARACTERISTICS OF TRIPE
Lean food, rich in high biological value proteins. It does not contain carbohydrates or fibers, and there is not enough data to determine its suitability in dietary regimens for certain metabolic diseases (lack of values such as cholesterol and saturated fatty acids). Certainly, it is a decidedly low-calorie cut of meat (or rather, offal).
Furthermore, regarding mineral salts, tripe contains good amounts of iron (useful to fight and prevent iron-deficiency anemia) and also good concentrations of many B-group vitamins (thiamine, riboflavin and niacin).
Tripe may contain high levels of purines, molecules undesirable for subjects affected by hyperuricemia and gout attacks.
Lean food, rich in high biological value proteins. It does not contain carbohydrates or fibers, and there is not enough data to determine its suitability in dietary regimens for certain metabolic diseases (lack of values such as cholesterol and saturated fatty acids). Certainly, it is a decidedly low-calorie cut of meat (or rather, offal).
Furthermore, regarding mineral salts, tripe contains good amounts of iron (useful to fight and prevent iron-deficiency anemia) and also good concentrations of many B-group vitamins (thiamine, riboflavin and niacin).
Tripe may contain high levels of purines, molecules undesirable for subjects affected by hyperuricemia and gout attacks.
