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RECIPE

A CookTale

Last evening we were having friends in for dinner. A one pot dish fit the bill. Though Tripe is an acquired taste to some, not to this group, it’s one of their favorites. This recipe is a universal classic so this recipe can be found in most any Italian cookbook. Mario Batali, introduced me to a simple procedure in his “Molto Mario ” cookbook that eliminates the unique odor that Tripe emits while simmering. 1/2 cup of White Vinegar and 1 tsp of Vanilla Extract will do it every time. By evening’s conclusion, the pot was ready for the dishwasher. That’s a successful dinner party.

INGREDIENTS

3 pounds of Honeycomb Tripe
1/2 cup White Vinegar
1 tsp of Vanilla Extract
2 TB of EVOO
1 Red Onion, thinly sliced
Celery Stalks (3/4″ slices)
4 Garlic cloves coarsely chopped
2 cups of Tomato Sauce (homemade or Rao’s)
Parsley leaves (1 cup finely chopped)
1/2 cup of Parmigiano-Reggiano, freshly grated (optional)

METHOD

1. In a large soup pot combine the Tripe, Vinegar, Vanilla & enough water to cover by 2 inches. Bring to a boil, reduce to a simmer & cook until the Tripe is very tender, about 1 to 2 hours, replenishing the water as necessary.

2. Drain the Tripe, reserving the cooking liquid, & allow to cool. Slice the Tripe into 1/2-inch strips.

3. In a stovetop casserole, heat the EVOO over high heat until almost smoking. Add the Onion, Garlic, Celery & Tripe & saute 8 minutes. Add the Tomatoes, the Tomato sauce, Salt & Pepper & Pepper Flakes. Bring to a boil, reduce to a simmer & cook, covered, for 30 minutes until all the flavors have blended.

4. To each plate add a generous portion of Tripe & top with the (optional) Parmesan.

5. Accompany with Rice or Polenta

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