Tripe in tomato sauce is a classic dish from Italian peasant cuisine, a hearty and flavorful meal, perfect for warming up winter evenings. A truly tasty and easy-to-prepare dish.
Let’s start Pasticciando…
- Difficulty: Easy
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2.2 lbs tripe
- 1.7 cups vegetable broth
- 2/3 cup white wine
- 1 tbsp white wine vinegar
- 1 tbsp tomato paste
- 2/3 cup grated Parmesan cheese
- to taste salt
Steps
First, prepare the vegetable broth. I used what I had at home: a carrot, an onion, and a zucchini.
Put the tripe in a pot with boiling salted water and a tablespoon of vinegar and cook for 15 minutes.
In a high-sided pan, pour some oil and the soffritto prepared earlier with carrots, celery, onion, and sauté. Meanwhile, drain the tripe and add it to the pan with the soffritto.
Deglaze with white wine and let it evaporate completely. At this point, add the tablespoon of tomato paste and a ladle of broth. Cover and cook for an hour and a half on low heat, adding broth gradually. At the end of cooking, remove the lid, add the Parmesan, stir, and cook for another 5 minutes.
The tripe is ready to be enjoyed.
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