Cod Tripe alla Ghiotta Messinese.
Today I present to you an ancient recipe from my city, Messina.
It involves the swim bladders of codfish, otherwise known as cod tripe.
This recipe is particularly tied to the city of Messina since the time of the Normans, remaining in tradition and passed down from generation to generation, and in fact, I learned it from my grandmother Giovannina, who often prepared it along with the rolls called “Ventri i piscistoccu”. We would lick our lips and also make a “scarpetta” (sopping up the sauce) with the leftover sauce on the pasta…
Today savoring them, I went back in time fifty years ago…
thought for you:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Slow Cook
- Cuisine: Regional Italian
- Region: Sicily
- Seasonality: Autumn, Winter and Spring
- Energy 344.66 (Kcal)
- Carbohydrates 37.23 (g) of which sugars 2.08 (g)
- Proteins 23.50 (g)
- Fat 7.41 (g) of which saturated 2.21 (g)of which unsaturated 2.93 (g)
- Fibers 5.71 (g)
- Sodium 398.22 (mg)
Indicative values for a portion of 300 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
Let’s shop
- 1.3 lbs tripe (soaked cod tripe or 0.7 lbs dried)
- 1.4 oz Tropea red onion
- 1.4 oz green olives in brine (pitted)
- 1.4 oz celery
- 1.1 oz capers in salt (desalted)
- 1.3 lbs potatoes
- 1.1 lbs tomato sauce (rustic)
- 1.3 cups water
- 2 leaves bay leaf
- to taste salt
- to taste pepper
Cod Tripe alla Ghiotta Messinese
Tools
- Cutting Board
- Knife
- Pan
- 2 Bowls
Preparation: Cod Tripe alla Ghiotta Messinese
Let’s clean the tripe
When we buy cod tripe, we usually find it soaking in water, and it looks like this.
Take one and with a knife, you must remove the external parts where there are spines, and then gently scrape to remove any residues.
Once finished, it will look like this.
Cut it into 1.2-inch pieces.
Desalt the capers and olives, Peel and then cut the potatoes into about 0.8-inch pieces.
Do the same with the onion, but cut it into smaller pieces, while the garlic will be left whole.
Pour in the extra virgin olive oil and let it flavor for 2 minutes and..
Add the celery in pieces and pre-desalted capers and olives.
Let it flavor for 2 minutes, and then..
it’s time for the bay leaves.
At this point, put in the tomato sauce,
and a bit of water mixed with the tomato sauce residue
You will also cook the potatoes in this sauce,
covering them with a splatter guard.
They need to cook for 3/4 of their cooking time, so as soon as the fork can pierce them, stop cooking, and in the meantime, we continue.
In a non-stick pan, heat some extra virgin olive oil, and brown the pieces of cod tripe for 1 minute, and set them aside.
When the potatoes are 3/4 cooked, add the tripe, and, mix gently and let cook for only 5 minutes.
Sprinkle with plenty of black pepper, and serve the dish very hot, and with the sauce that remains you can dress the pasta.
Here is the Cod Tripe alla Ghiotta Messinese ready
storage and advice
Cod Tripe alla Ghiotta Messinese. You can store this dish in the fridge for up to 2 days and in the freezer for up to 3 months. It should be served very hot.
To see the recipe for Messinese-style cod rolls “ventri” click here
Cod Tripe alla Ghiotta Messinese
Can I prepare it in other ways?
Cod Tripe alla Ghiotta Messinese
