• 6servings

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Nutrition Info . . .

VitaminsA, B3, C, P
MineralsSilicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Tripe

  2. 1/2 cup 118ml White vinegar

  3. 1 teaspoon 5ml Vanilla extract

  4. 2 tablespoons 30ml Extra-virgin olive oil

  5. 1 Red onion - thinly sliced

  6. 4 Garlic cloves - coarsely chopped

  7. 2 cups 474ml Basic Tomato Sauce - (see recipe)

  8. 1/4 cup 59ml Freshly-grated Pecorino-Romano

  9. 1/4 cup 49g / 1.7oz Freshly-grated Parmigiano-Reggiano

  10. 1 Mint leaves - finely chopped

Instructions Jump to Ingredients ↑

  1. In a large pot combine the tripe, vinegar, vanilla and enough water to cover the tripe by 2 inches. Bring to a boil, reduce to a simmer and cook until the tripe is very tender, about 1 to 1 1/4 hours, replenishing the water as necessary.

  2. Drain the tripe, reserving the cooking liquid, and allow to cool. Slice the tripe into 1-inch strips.

  3. In a 14- to 16-inch skillet, heat the olive oil over high heat until almost smoking. Add the onion, garlic and tripe and saute 3 minutes. Add the Basic Tomato Sauce, bring to a boil, reduce to a simmer and cook, covered, for 30 minutes.

  4. Meanwhile, in a small bowl, combine the grated cheeses and the mint and stir to combine. When the tripe is finished, divide evenly among 6 warmed bowls and top with the cheese and mint mixture.

  5. This recipe yields 6 servings.


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