Flavorful Tomato Tripe.
This recipe is perfect for those who love bold flavors but don’t have hours to spend in front of the stove. By using pre-cooked tripe, found in the supermarket’s refrigerated section, we drastically reduce preparation time without compromising on creaminess. The secret lies in the use of tomato paste, which envelops the meat and creates an irresistible sauce, perfect for the final “scarpetta”. It’s a humble dish from tradition, but rich in character and warmth.
Come with me as we start cooking.
Enjoy your recipe, Giusi.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Flavorful Tomato Tripe
- 2.2 lbs beef tripe (Pre-cooked)
- 1.7 cups vegetable broth
- 3.4 oz white wine
- 1 tbsp white wine vinegar
- 1 tbsp tomato paste
- 2.1 oz grated parmesan cheese
- to taste salt
- to taste Chili pepper
Steps for Flavorful Tomato Tripe
First, prepare the vegetable broth. I used what I had at home: a carrot, an onion, and a zucchini. Prepare about 1.7 cups: you’ll probably have some left over, but it’s better to have it ready just in case the tripe dries out too much during cooking.
Place the tripe in a pot with salted boiling water and a tablespoon of vinegar and cook it for 10 minutes.
In a large pan, sauté a mince of carrot, celery, and onion with a drizzle of extra virgin olive oil.
Drain the tripe and add it to the pan, letting it absorb the flavors over high heat for a few minutes, mixing well.Deglaze with the white wine and let the alcohol completely evaporate.
At this point, add the tomato paste dissolved in some of the vegetable broth prepared earlier.
Season with salt and pepper, and if you like, a pinch of chili powder, add a bay leaf, and let it cook on low heat until the sauce is well reduced and the tripe is very tender, about 10 minutes.
If you wish, serve with a generous sprinkle of parmesan or pecorino cheese.
The tripe is ready to be enjoyed.
