Tripe is a universal Italian dish; this is a Piemontese variation, and will serve 6:
Prep Time: 30 minutes
Cook Time: 1 hour, 30 minutes
Ingredients:
- 2 1/2 pounds (1.2 k) tripe that has been boiled once and is ready for use
- 1/4 cup + 2 tablespoons unsalted butter
- 4 tablespoons olive oil
- 4 tablespoons olive oil
- 1 3/4 pounds (800 g) minced onions
- A carrot, minced
- A rib of celery, minced
- 1 pound ripe tomatoes, blanched, peeled, seeded, and choppeds tomatoes
- (use canned tomatoes if the option is tasteless hothouse tomatoes)
- 4 fresh basil leaves
- A ladle of good rich meat broth (use unsalted bullion if need be)
- 1/2 a teaspoon of mixed spices (ground nutmeg, cloves, cinnamon, mace, and pepper)
- Grated Parmigiano to taste
- Salt & pepper to taste
Preparation:
Rinse and drain the tripe, and cut it into thin strips.
Heat the oil and butter in a large pot, then add the minced vegetables, tomatoes, and basil leaves.
Once the mixture has cooked long enough for the onion to become translucent add the tripe and mix well.
Check seasoning, stir in the broth, add the ground spices, cover, and simmer over a low flame for at least three hours.
Serve steaming hot with grated cheese for your guests to add to their taste. I'd also serve polenta, turned out onto a board and cut into wedges. The wine? Something light and zesty, perhaps an unoaked Barbera or a Dolcetto.
Yield: 6 servings tripe Savoy style.
Heat the oil and butter in a large pot, then add the minced vegetables, tomatoes, and basil leaves.
Once the mixture has cooked long enough for the onion to become translucent add the tripe and mix well.
Check seasoning, stir in the broth, add the ground spices, cover, and simmer over a low flame for at least three hours.
Serve steaming hot with grated cheese for your guests to add to their taste. I'd also serve polenta, turned out onto a board and cut into wedges. The wine? Something light and zesty, perhaps an unoaked Barbera or a Dolcetto.
Yield: 6 servings tripe Savoy style.
