Trippa alla RomanaFrom mystic_river1 8 years ago
- Soak time: 1 hour shopping list
- -------------------------- shopping list
- 3 lb raw beef honeycomb tripe (not partially cooked) shopping list
- 1/3 cup extra-virgin olive oil shopping list
- 1 large onion, chopped shopping list
- 2 carrots, chopped shopping list
- 2 celery ribs, chopped shopping list
- 2 garlic cloves, chopped shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon pepper shopping list
- 2/3 cup dry white wine shopping list
- 1 (32-oz) can whole tomatoes in juice, with juice reserved shopping list
- 2 cups cold water shopping list
- 1/4 cup fresh mint, chopped shopping list
- salt and pepper, to taste shopping list
- Garnish: pecorino romano cheese and chopped mint shopping list
- . shopping list
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.
The Cookmystic_river1 Bradenton, Florida
The Rating2 people
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....Bobrobertg in loved it