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Ingredients
- 1 kilo (2 lbs.) pre-boiled tripe, cut into bite-sized strips (see Notes below)
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 stalk of celery, finely chopped
- Olive oil
- A splash of white wine
- 250g (8 oz) canned tomatoes, crushed with your hands
- 4-6 small to medium potatoes, peeled and cut into wedges
- Salt and pepper
- Optional:
- A bay leaf
- If finishing in the oven:
- Parmesan cheese and butter
View Full Recipe at Memorie di Angelina
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 424g | |
| Calories 154 | |
| Calories from Fat 43 | 28% |
| Total Fat 4.97g | 6% |
| Saturated Fat 2.78g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 424mg | 18% |
| Potassium 860mg | 25% |
| Total Carbs 27.58g | 7% |
| Dietary Fiber 7.1g | 24% |
| Sugars 12.82g | 9% |
| Protein 3.96g | 6% |
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%20Indeed,%20tripe%20was%20a%20fixed%20part%20of%20the%20Italian%20diet%20and%20Saturday%20was%20the%20traditional%20day%20for%20eating%20it,%20just%20as%20Friday%20was%20for%20fish%20and%20Thursday%20for%20gnocchi.%20Sabato%20trippa!%20is%20an%20ancient%20tradition.%3C/p%3E%3Cp%3EMemorie%20di%20Angelina%20has%20already%20featured%20trippa%20alla%20romana,%20the%20typical%20tripe%20dish%20of%20Rome,%20with%20its%20touch%20of%20peperoncino,%20subtle%20hint%20of%20mentuccia%20(Roman%20mint)%20and%20sharp%20romano%20cheese,%20and%20Milan%E2%80%99s%20buseca,%20milder%20but%20hearty%20with%20fagioli%20di%20Spagna%20(butter%20beans).%20%20For%20this%20post,%20I%20was%20going%20to%20feature%20another%20very%20famous%20tripe%20dish,%20trippa%20alla%20fiorentina%20from%20Florence,%20but%20after%20some%20unexpected%20guests%20showed%20up%20at%20our%20door,%20I%20found%20that%20I%20didn%E2%80%99t%20have%20nearly%20enough%20tripe%20to%20go%20around,%20so%20I%20stretched%20it%20out%20with%20potatoes,%20spooned%20the%20resulting%20stew%20into%20individual%20terracotta%20bowls%20and%20gratin%C3%A9ed%20them%20in%20a%20hot%20oven.%20It%20turned%20out%20to%20be%20a%20delicious%20variation%20on%20the%20theme,%20and%20well%20worth%20sharing%20with%20you,%20dear%20readers.%20As%20they%20say,%20necessity%20is%20the%20mother%20of%20invention.%3C/p%3E%3Cp%3EIngredients%20(serves%204-6%20persons)%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3EIn%20a%20large,%20heavy%20gauged%20pot,%20preferably%20made%20of%20terracotta%20or%20enameled%20cast%20iron,%20saut%C3%A9%20the%20onion,%20carrot%20and%20celery,%20very%20gently,%20in%20a%20generous%20amount%20of%20olive%20oil%20until%20soft%20and%20translucent,%20making%20sure%20not%20let%20any%20of%20them%20brown.%20(Add%20a%20few%20drops%20of%20water%20if%20things%20start%20to%20go%20that%20way.)%20Season%20generously%20with%20salt%20and%20pepper%20as%20you%20go.%3C/p%3E%3Cp%3EAdd%20the%20tripe%20strips%20and%20stir%20well,%20so%20every%20bit%20of%20tripe%20is%20well%20covered%20with%20your%20soffritto.%20Simmer%20the%20tripe%20for%20a%20few%20minutes%20to%20allow%20it%20to%20take%20on%20the%20flavor%20of%20the%20aromatics%20(insaporire).%20Then%20add%20a%20splash%20of%20white%20wine,%20raise%20the%20heat,%20and%20let%20the%20wine%20cook%20off.%3C/p%3E%3Cp%3ENow%20add%20the%20canned%20tomatoes,%20crushing%20them%20with%20your%20hands%20as%20you%20add%20them%20to%20the%20pot,%20together%20with%20the%20bay%20leaf,%20if%20using.%20Mix%20everything%20well%20and%20cover%20the%20pot.%20Turn%20down%20the%20heat%20to%20low%20and%20let%20it%20all%20simmer%20for%20a%20good%2030-45%20minutes,%20until%20the%20tripe%20is%20quite%20tender%20and%20the%20sauce%20well%20reduced.%20About%20halfway%20through%20the%20simmering,%20add%20the%20potatoes,%20mix%20them%20in%20well,%20re-cover%20the%20pot%20and%20continue%20simmering.%20When%20the%20tripe%20is%20tender,%20if%20you%20find%20the%20dish%20too%20liquid,%20uncover%20the%20pot%20and%20raise%20the%20heat%20to%20reduce%20for%20a%20few%20minutes,%20until%20you%20have%20the%20consistency%20you%20like.%20Taste%20and%20adjust%20for%20seasoning.%3C/p%3E%3Cp%3EThe%20dish%20can%20be%20eaten%20just%20as%20is,%20with%20grated%20parmesan%20cheese%20on%20top,%20or%20served%20on%20the%20side%20for%20those%20who%20like%20it.%20But%20if%20you%20prefer,%20you%20can%20ladle%20the%20tripe%20into%20an%20oven-proof%20serving%20dish%20(or%20individual%20bowls)%20and%20top%20it%20with%20a%20generous%20grating%20of%20parmesan%20cheese%20and%20dots%20of%20butter%20here%20and%20there.%20Place%20in%20a%20moderate%20oven%20(180C/350F)%20for%20about%2010-15%20minutes,%20or%20until%20the%20tripe%20is%20bubbling%20away%20and%20the%20cheese%20has%20melted%20and%20browned%20nicely.%20Let%20the%20tripe%20cool%20for%20a%20few%20minutes%20before%20serving.%3C/p%3E%3Cp%3ENOTES:%20Raw%20tripe%20is%20extremely%20tough%20and%20takes%20hours%20upon%20hours%20of%20cooking%20to%20get%20tender.%20Fortunately,%20it%20is%20nearly%20never%20sold%20raw.%20In%20Italy,%20tripe%20is%20sold%20completely%20pre-cooked%20and%20cut%20into%20serving%20pieces,%20so%20it%20is%20only%20requires%20a%20half-hour%20or%20so%20of%20further%20cooking%20to%20make.%20Elsewhere%E2%80%94or%20at%20least%20here%20in%20the%20US%E2%80%94tripe%20is%20usually%20sold%20in%20large%20pieces%20and%20only%20partially%20pre-boiled,%20so%20it%20requires%20a%20good%20hour%20or%20more%20of%20pre-boiling,%20then%20cutting%20up.%20To%20do%20this,%20rinse%20your%20tripe%20well,%20then%20place%20it%20in%20a%20large%20stock%20pot.%20Add%20water%20to%20cover,%20together%20with%20some%20aromatic%20vegetables%20(onion,%20carrot%20and%20celery)%20cut%20into%20large%20chunks,%20as%20it%20you%20were%20making%20broth.%20Boil%20the%20tripe%20until%20it%20is%20almost,%20but%20not%20quite%20tender,%20then%20drain%20it%20under%20cold%20water.%20Using%20a%20sharp%20knife,%20cut%20the%20tripe%20up%20into%20bite-sized%20pieces.%20Customarily,%20these%20are%20strips%20about%205-6cm%20(1-1/2-2%20in)%20long.%20This%20pre-cooking%20can%20take%20anything%20from%20an%20hour%20up%20to%20three%20hours,%20depending%20on%20the%20tripe%20you%20buy.%20Unfortunately,%20there%20isn%E2%80%99t%20much%20uniformity%20in%20the%20tripe%20you%20can%20buy%20here,%20so%20if%20you%20can,%20ask%20your%20butcher%20or%20store%20attendant%20how%20much%20cooking%20the%20tripe%20will%20need.%20If%20they%20don%E2%80%99t%20know,%20you%E2%80%99ll%20need%20to%20test%20as%20you%20go.%3C/p%3E%3Cp%3EAs%20for%20many%20of%20these%20%E2%80%98down%20home%E2%80%99%20dishes,%20the%20measurements%20here%20are%20really%20pretty%20loose.%20You%20can%20add%20more%20or%20less%20tomato,%20and%20more%20or%20less%20potato%20(or%20omit%20the%20potato%20altogether,%20in%20which%20case%20you%20will%20have%20trippa%20alla%20fiorentina).%3C/p%3E%3Cp%3EThe%20finishing%20in%20the%20oven%20is%20a%20nice%20touch%20if%20you%20make%20your%20tripe%20ahead%20and%20want%20to%20reheat%20it.%20Like%20most%20long%20simmered%20dishes,%20this%20one%20is%20even%20better%20made%20that%20way.%3C/p%3E){kind=link}