• 8servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, D, P
MineralsNatrium, Silicon, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 Yellow onion - diced

  2. 1 Carrot - diced

  3. 1 Celery stalk - diced

  4. 1 tablespoon 15ml Unsalted butter

  5. 2 tablespoons 30ml Extra-virgin olive oil

  6. 3 lbs 1362g / 48oz Tripe - blanched and boiled

  7. 1 lb 454g / 16oz Tomatoes - peeled, and Finely chopped Salt - for seasoning

  8. Parmesan - for sprinkling

Instructions Jump to Ingredients ↑

  1. Pick out only the best parts of the tripe, either the meatier part or the spongy, honeycomb part, cut it into very thin strips. Saute onion, carrot and celery in butter. Add oil and tripe. Saute until golden in color.

  2. Add the tomatoes. Season with salt and cook over a very low heat for about 1/2 hour, until the sauce has reduced almost completely, stirring frequently to prevent sticking.

  3. The tripe may be served immediately without any garnish, or alternatively sprinkle some grated Parmesan over and brown in the oven for five minutes.

  4. Tripe is best served with boiled or pureed potatoes or, if preferred, with cannellini beans in oil.

  5. This recipe yields 6 to 8 servings.


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