Tripe stew is a very ancient dish that is part of the Genoese tradition.
It’s a very tasty and flavorful main course, suitable for preparation in autumn and winter.
It seems that its ancestor was the “sbira,” a soup based on tripe broth where potatoes, bread, and grated cheese were also added.
Today few people consume this tripe broth because the more modern tripe stew is preferred.
In some trattorias in the historic center of Genoa, they still serve it, but it can also be easily prepared at home.
There are several versions: some add olives and pine nuts, others dried mushrooms.
Instead of potatoes, they use ‘fagiolane’, an ancient type of white-seeded climbing bean.
In my blog, there is already a similar recipe for Genoese-style tripe: the one my mom used to make, but I also wanted to make this version for you to try as well 🙂
P.S.: In addition to this delicious recipe, try also:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Low heat
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 674.98 (Kcal)
- Carbohydrates 40.98 (g) of which sugars 14.02 (g)
- Proteins 35.53 (g)
- Fat 39.07 (g) of which saturated 5.02 (g)of which unsaturated 4.11 (g)
- Fibers 9.51 (g)
- Sodium 2,394.40 (mg)
Indicative values for a portion of 12 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 for Tripe Stew
- 1.76 lbs tripe
- 1.1 lbs potatoes
- 1 celery stalk
- 1 carrot
- 1 onion
- 1 glass white wine
- 2.2 lbs tomato sauce
- 3.38 tbsp extra virgin olive oil
- to taste salt
Tools
- 1 Casserole
- 1 Small bowl
- 1 Food processor
- 1 Glass
- 1 Wooden spoon
- 1 Knife
Steps for Tripe Stew
Chop the celery, carrot, and onion and let them sauté for a few minutes in a casserole with the oil.
Soak the dried mushrooms for about 15 minutes, squeeze them out, and chop them.
Add the tripe to the sautéed vegetables and let them flavor for a few minutes.
Pour in the wine and let it evaporate.
Add the tomato sauce and chopped mushrooms.
Cook over low heat for about an hour and a half. Add hot water if the sauce thickens.
Add the potato chunks and continue cooking for another 20 – 30 minutes.
Salt to taste and serve hot on individual plates.
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