Tripe, Trotters, Liver...
Though not everyone likes tripe, Italians tend to be great fans of it, and I discovered why when my mother-in-law made it for me. It's very tasty, and also quite delicate. Trotters require a similar openness, and can be just as satisfying, especially in winter. And then there are other organs, such as liver...
Braised Tongue - Lingua Brasata
A rich winter recipe for beef tongue; the pickles are a bit unusual for Italy, and are optional. But they are a nice touch.
A rich winter recipe for beef tongue; the pickles are a bit unusual for Italy, and are optional. But they are a nice touch.
Garden Tongue - Lingua al Giardino
This is an old Piemontese recipe that will work equally well with pig or beef tongue, though you will need two of the former. In Piemonte it's generally served instead of the first course, though you may decided to serve it with a salad as a light lunch, together with a bottle of Dolcetto.
This is an old Piemontese recipe that will work equally well with pig or beef tongue, though you will need two of the former. In Piemonte it's generally served instead of the first course, though you may decided to serve it with a salad as a light lunch, together with a bottle of Dolcetto.
Sweet-and-Sour Tongue - Lingua in Agrodolce
Though you may associate sweet-and-sour with Chinese cooking, the tradition goes way back in Italy too. This will be nice cool in the summer months, and warm in winter.
Though you may associate sweet-and-sour with Chinese cooking, the tradition goes way back in Italy too. This will be nice cool in the summer months, and warm in winter.
Beef Tongue with Mustard Sauce - Lingua alla Senape
Mustard isn't that common in Italian cooking, but is the perfect ingredient for a refreshing summer sauce. Depending upon the mustard you choose to use, this will be either mild or pack a definite zing.
Mustard isn't that common in Italian cooking, but is the perfect ingredient for a refreshing summer sauce. Depending upon the mustard you choose to use, this will be either mild or pack a definite zing.
Pig Skins and Beans - Cotenne e Fagioli
People don't often eat pork skins any more, but back in the days when famine was always lurking nothing was allowed to go to waste. And as is often the case with so-called lesser meats, the ingenuity people used in preparing them led to very tasty dishes. Pork and beans are an old standby, and as you might guess, you can also use pork skins. This recipe is from Lombardia, and will be a very nice way of keeping winter at bay.
People don't often eat pork skins any more, but back in the days when famine was always lurking nothing was allowed to go to waste. And as is often the case with so-called lesser meats, the ingenuity people used in preparing them led to very tasty dishes. Pork and beans are an old standby, and as you might guess, you can also use pork skins. This recipe is from Lombardia, and will be a very nice way of keeping winter at bay.
Pig Skin and Greens, Cotenne e Verdure
People don't often eat pork skins any more, but back in the days when famine was always lurking nothing was allowed to go to waste. And as is often the case with so-called lesser meats, the ingenuity people used in preparing them led to very tasty dishes. Cotenne e Verdure is a Sicilian recipe, and a testament to frugality.
People don't often eat pork skins any more, but back in the days when famine was always lurking nothing was allowed to go to waste. And as is often the case with so-called lesser meats, the ingenuity people used in preparing them led to very tasty dishes. Cotenne e Verdure is a Sicilian recipe, and a testament to frugality.
Pig Skin Rollups - Cotechinata
People don't often eat pork skins any more, but back in the days when famine was always lurking nothing was allowed to go to waste. And as is often the case with so-called lesser meats, the ingenuity people used in preparing them led to very tasty dishes. Cotechinata are pigskin rollups, a specialty from Basilicata: true peasant food of a sort that one doesn't encounter often nowadays.
People don't often eat pork skins any more, but back in the days when famine was always lurking nothing was allowed to go to waste. And as is often the case with so-called lesser meats, the ingenuity people used in preparing them led to very tasty dishes. Cotechinata are pigskin rollups, a specialty from Basilicata: true peasant food of a sort that one doesn't encounter often nowadays.
Tripe Savoy Style -- Trippa alla Savoiarda
Tripe is a universal Italian dish; this is a Piemontese variation, and will serve 6:
Tripe is a universal Italian dish; this is a Piemontese variation, and will serve 6:
Tripe Asti Style -- Trippa all'Astigiana
Tripe Asti Style: This invariably appears on the menu of Asti's Trattoria Vecchia Salera on market days. Some of the ingredients, especially udder, are hard to come by. Either ask your butcher to procure it for you or check an oriental market.
Tripe Asti Style: This invariably appears on the menu of Asti's Trattoria Vecchia Salera on market days. Some of the ingredients, especially udder, are hard to come by. Either ask your butcher to procure it for you or check an oriental market.
Tripe 'Olivetana Style -- Trippa all'Olivitana
Tripe 'Olivetana Style: This is an extremely rich Sicilian way of preparing tripe, with veal, cheese, and more.
Tripe 'Olivetana Style: This is an extremely rich Sicilian way of preparing tripe, with veal, cheese, and more.
Roman Style Tripe -- Trippa alla Romana
"In the past," writes Livio Jannattoni in La Cucina romana e del Lazio, "tripe, like many other foodstuffs, was sold in the streets of Rome. Both Bartolomeo Pinelli and Gigi Zannazzo mention it; the latter recalls, "The old fashioned Tripparoli, with their schifo (a tray; the word now also means disgusting) laden with tripe, feet, pieces of veal and calf heads, and more, would go from house to house crying out, "Tripe, trotters, and the rest of the muzzle!"
"In the past," writes Livio Jannattoni in La Cucina romana e del Lazio, "tripe, like many other foodstuffs, was sold in the streets of Rome. Both Bartolomeo Pinelli and Gigi Zannazzo mention it; the latter recalls, "The old fashioned Tripparoli, with their schifo (a tray; the word now also means disgusting) laden with tripe, feet, pieces of veal and calf heads, and more, would go from house to house crying out, "Tripe, trotters, and the rest of the muzzle!"
Buttered Cow's Foot -- Zampa Burrata
Buttered Cow's Foot: This is an old, old recipe one rarely encounters now, and is drawn from Pellegrino Artusi's La Scienza in Cucina e l'Arte di Mangiar Bene, the first successful cookbook aimed at the middle class.
Buttered Cow's Foot: This is an old, old recipe one rarely encounters now, and is drawn from Pellegrino Artusi's La Scienza in Cucina e l'Arte di Mangiar Bene, the first successful cookbook aimed at the middle class.
Corsican Style Tripe -- Trippa alla Corsa
Corsican Style Tripe: Artusi says, "You will find this tripe to be unique: tasty, easy to digest, and better than any other you have tasted yet. Its secret lies in use of a well made meat sauce, which must be abundant, because the tripe will absorb a great deal. Beware, however, that this dish cannot be made in those areas where beef trotters are sold skinned, because the gelatinous gristle is necessary to bind the sauce." He doesn't say why it's Corsican.
Corsican Style Tripe: Artusi says, "You will find this tripe to be unique: tasty, easy to digest, and better than any other you have tasted yet. Its secret lies in use of a well made meat sauce, which must be abundant, because the tripe will absorb a great deal. Beware, however, that this dish cannot be made in those areas where beef trotters are sold skinned, because the gelatinous gristle is necessary to bind the sauce." He doesn't say why it's Corsican.
Tripe Bound with Egg -- Trippa Legata Colle Uova
Tripe Bound with Egg: In other words, the sauce is thickened with eggs. The recipe is drawn from Pellegrino Artusi's La Scienza in Cucina e l'Arte di Mangiar Bene, the first successful cookbook aimed at the middle class.
Tripe Bound with Egg: In other words, the sauce is thickened with eggs. The recipe is drawn from Pellegrino Artusi's La Scienza in Cucina e l'Arte di Mangiar Bene, the first successful cookbook aimed at the middle class.
Veal Tongue with Olives -- Lingua di Vitello con le Olive
Tongue of Veal with Olives: Mira Sacerdoti suggests veal tongue be served at Passover, and notes that it's much easier to slice it after it has been boiled.
Tongue of Veal with Olives: Mira Sacerdoti suggests veal tongue be served at Passover, and notes that it's much easier to slice it after it has been boiled.
Pork Livers Guerrando -- Fegatelli alla Guerrando
I don't particularly care for liver, but Elisabetta's Uncle Guerrando has made a convert of me. These are rich but delicately flavored, and perfect on a cold winter day. To feed 4 will require about an hour and fifteen minutes' preparation time.
I don't particularly care for liver, but Elisabetta's Uncle Guerrando has made a convert of me. These are rich but delicately flavored, and perfect on a cold winter day. To feed 4 will require about an hour and fifteen minutes' preparation time.
About Tripe
It's a classic Italian dish. Background, preparation, and a basic recipe.
It's a classic Italian dish. Background, preparation, and a basic recipe.
Jellied Tripe
An unusual summer recipe that will make converts even of tripe haters; from my review of Fergus Henderson's The Whole Beast: Nose to Tail Eating.
An unusual summer recipe that will make converts even of tripe haters; from my review of Fergus Henderson's The Whole Beast: Nose to Tail Eating.
Tripe!
"When tripe's mentioned, do you go OOH! or UGH!" asks Eric Shackle, and then looks to see how it's cooked around the world.
"When tripe's mentioned, do you go OOH! or UGH!" asks Eric Shackle, and then looks to see how it's cooked around the world.
Trippa alla romana, alla Erica
Erica de Mane started working in a restaurant that did organ meats, among other things. Some she hasn't done since then, but tripe she likes, and this is her variation on the Roman method of cooking it.
Erica de Mane started working in a restaurant that did organ meats, among other things. Some she hasn't done since then, but tripe she likes, and this is her variation on the Roman method of cooking it.