Ingredients

How to make it

  • Trim any fat from tripe, then rinse tripe under cold water. Soak tripe in a large bowl of fresh cold water 1 hour, then rinse again.
  • Put tripe in an 8-quart pot of cold water and bring to a boil, then drain and rinse.
  • Bring tripe to a boil again in pot filled with fresh cold water, then reduce heat and simmer, uncovered, turning tripe occasionally and adding more hot water to pot if necessary to keep tripe covered, until very tender, about 4 hours (tripe will have a strong aroma while simmering). Drain in a colander and cool completely.
  • While tripe is cooking, heat olive oil in a 6 to 8 quart heavy pot over moderate heat until hot but not smoking, then cook onion, carrots, celery and garlic, stirring frequently, until softened, about 8 minutes.
  • Add salt, pepper and wine and boil, stirring, 1 minute.
  • Pour juice from tomatoes into sauce, then chop tomatoes and add to sauce with the 2 cups cold water and mint. Simmer sauce, uncovered, 30 minutes.
  • Trim any remaining fat from tripe and cut tripe into 2 by 1/2-inch strips.
  • Add to sauce and simmer, uncovered, stirring occasionally, until tripe is a little bit more tender but still slightly chewy, 45 minutes to 1 hour. Season with salt and pepper.
  • Serve tripe sprinkled with finely grated Pecorino Romano cheese and additional chopped fresh mint.

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Reviews & Comments 2

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  • kismet 6 years ago
    It appears that you have the art of food in its preparation and taste.Not many people eat tripe that I know,I guess because of the animal and the location of it,but this one is different and I like that sometimes.Thank-you and have a great evening.
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    " It was excellent "
    robertg ate it and said...
    Love this very much. tripe is one of the best tasting,most under used meats that I know of. and hard to come by even here where they raise and butcher cattle.You got my 5 forks and wish I could give you 10....Bob
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