Genoese tripe is a dish from the Ligurian tradition.
Here the cold continues, and we need warm and also somewhat hearty foods 🙂
Tripe is one of them.
Tripe is an offal derived from different parts of the cow’s stomach.
It has been consumed for a long time and today it is a traditional food in many regions of Italy: in particular, the Venetian, Roman, Milanese, and Tuscan cuisines.
It is cut into strips and cooked in various ways.
Here in Liguria too it is cooked, and I present to you my mom’s version 😉
This tripe was much loved by my dad, and every time she cooked it, he would say hers was the best of all.
Today I wanted to prepare it too, following her directions.
Sometimes she would add olives instead of dried mushrooms.
P.S.: You can have it pre-cut by the butcher.
I recommend you also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Genoese Tripe
- 1.76 lbs Tripe
- 1 onion
- 1 carrot
- 1 stalk Celery
- 1 clove Garlic (optional)
- to taste Meat broth
- 1 oz Dried mushrooms
- 2.2 lbs Tomatoes or tomato sauce
- 3 Potatoes
- 3 tbsps Extra virgin olive oil
- to taste Salt (optional)
Tools
- 1 Bowl
- 1 Blender
- 1 Knife
- 1 Pan
Preparation of Genoese Tripe
Soak the dried mushrooms for 15 minutes to revive them. Squeeze and chop them.
Chop the garlic, celery, carrot, and onion.
Peel the potatoes and cut them into chunks.
Pour the vegetables into a pan with some meat broth.
Turn on the heat and after a few minutes add the sliced tripe and chopped tomatoes or tomato sauce.
Cook for at least 40 minutes.
If necessary, add more meat broth.
Add the chopped potatoes, chopped mushrooms, and continue cooking for another 20 minutes or until the potatoes and tripe are tender.
Add the oil and salt if necessary.
Serve the Genoese tripe hot and enjoy 😀
Notes
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