Codfish Tripe Ghiotta Messinese.
Today I present an ancient recipe from my city, Messina
It involves the swim bladders of codfish, also known as codfish tripe
This recipe is particularly tied to the city of Messina since the time of the Normans, remained in tradition and passed down from generation to generation, and indeed I learned it from my grandmother Giovannina, who often prepared it, along with the rolls called ” Ventri i piscistoccu” . We savored it and even made a bread mop with the leftover sauce to season the pasta…
Today, tasting them took me back fifty years…
thinking for you:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Slow Fire
- Cuisine: Regional Italian
- Region: Sicily
- 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 do the shopping
- 1.3 lbs tripe (soaked codfish or 0.7 lbs dried)
- 1.5 oz Tropea red onion
- 1.5 oz green olives in brine (pitted)
- 1.5 oz celery
- 1 oz salted capers (desalted)
- 1.3 lbs potatoes
- 17.6 oz tomato puree (rustic)
- 10.5 oz water
- 2 leaves bay leaves
- to taste salt
- to taste pepper
Codfish Tripe Ghiotta Messinese
Tools
- Cutting Board
- Knife
- Pan
- 2 Bowls
Preparation: Codfish Tripe Ghiotta Messinese
Let’s clean the tripe
When buying codfish tripe, it’s usually found soaked in water and looks like this.
Take one and use a knife to remove the outer parts with spines, then gently scrape them to remove any residue.
Once done, it will look like this.
Cut it into 1-inch pieces.
Desalt the capers and olives. Peel and then cut the potatoes into pieces about 0.75 inches.
Do the same with the onion, but cut it into smaller pieces, while leaving the garlic whole.
Pour the extra virgin olive oil and let it flavor for 2 minutes and..
Add the chopped celery and the previously desalted capers and olives.
Let it flavor for 2 minutes and then..
it’s the turn of the bay leaves.
At this point, add the tomato puree,
and a little water mixed with the residue of the puree
You will also cook the potatoes in this sauce,
covering them with a splatter guard.
They should cook for 3/4 of their cooking time, so as soon as the fork can pierce them, stop the cooking, and in the meantime, let’s get ahead.
In a non-stick pan, heat some extra virgin olive oil, and brown the codfish tripe pieces for 1 minute, and set them aside.
When the potatoes are cooked to 3/4, add the tripe, and gently mix and let cook for only 5 minutes.
Sprinkle with a lot of black pepper, and serve the dish very hot, and with the sauce that remains you can season the pasta.
Here is the Codfish Tripe Ghiotta Messinese ready
storage and advice
Codfish Tripe Ghiotta Messinese. This dish can be stored in the refrigerator 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 Codfish Tripe Rolls Messinese ” ventri” click here
Codfish Tripe Ghiotta Messinese
