Stewed Tripe is one of the oldest dishes of traditional Genoese cuisine. Until 1960, the Genoese were accustomed to sitting outside dining establishments to have a snack, especially dock workers who, on their way to work, would warm up with a steaming cup of tripe broth. In the ‘caruggi’ you can still find old tripe shops where you can see all the varieties displayed on marble counters. You can find centopelle, gruppu, cuffia, reduggìun, castagnetta, rissettu, gola.
If you like Genoese recipes, be sure to read Recipes of Genoese Tradition
Recipe from 09/07/2016 updated
Other Genoese recipes
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: All Seasons
- Energy 390.41 (Kcal)
- Carbohydrates 22.90 (g) of which sugars 4.89 (g)
- Proteins 24.81 (g)
- Fat 21.14 (g) of which saturated 5.78 (g)of which unsaturated 3.67 (g)
- Fibers 3.45 (g)
- Sodium 2,356.97 (mg)
Indicative values for a portion of 276 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz beef tripe
- 1 stalk celery
- 1 clove garlic
- 3 tbsp extra virgin olive oil
- 1 carrot
- 1 white onion
- 3 tbsp dry white wine
- 1 tbsp tomato paste
- 1.4 tsp fine salt
- 1 sprig rosemary
- 2 potatoes
- 2 oz Parmigiano Reggiano DOP (grated)
- 2 leaves bay leaf
- 2 cups meat broth (or vegetable)
Tools
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- Food Scale
- Cutting Board
- Pan
Steps
Prepare the broth and keep it warm. In a pan, pour the oil and sauté the chopped flavors (keep the bay leaf whole). Add the well-washed tripe and let it cook until it releases its water. At this point, add the potatoes cut into large pieces, stir, and wet with white wine.
Let it evaporate, add the tablespoon of tomato paste, mix well, and pour in the boiling broth (if already salted, do not add more salt). Cook covered, over low heat for 1 hour and 30 minutes. Serve the Genoese Style Stewed Tripe with a sprinkle of grated parmesan.
Notes
Tripe is the edible portion of the bovine digestive system. It cannot be eaten raw, and the one available in stores is ready for final cooking. This is a lean recipe, rich in high biological value proteins. It does not contain carbohydrates or fibers. It has excellent amounts of iron and B vitamins.
