Recipe

Basil Tomato Trippa D Italia From Reggio Calabria Italy Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 3 months ago The jury will always be out on tripe but I have always made this recipe from Reggio Calabria, where my ancestry goes back and back and back. I have not changed one iota of the original, even though there are many modern adaptations out there. The se... More Prep:25m Cook:90m Servings:4	Mystic_rive
	fresh basil fresh tomato oil fresh tripe fresh organic garlic

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Ingredients

Ripe roma tomatoes, about 12

evoo once around heated pan

garlic as suited to your taste (I use 1 bulb)

about 2 lbs tripe ( 1 slab as packaged) must be white white with no discoloration)

1 bunch leaves separated fresh sweet basil

I do not add any additional spices at all

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italian cheese for serving at the table

Directions

For the sauce

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Add whole or halved tomatoes to blender

add 1/2 cup pure (not tap) water

all basil leaves

garlic peeled and flavor released by one smash on each clove

1 tblsp EVOO

blend until 'roughly' smooth

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remove tripe from package and rinse

place on large cutting board

now, this is easier to slice if partly frozen first

check my picture to see how it should look

1/2 teaspoon kosher salt sprinkled over

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heat pressure cooker on medium high

when hot 1 turn around with EVOO

add tripe

stirring for a few minutes

add sauce

cover tightly

heat on med high until steam starts

cook for 90 minutes on med. low

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follow your pressure cooker's direction for depressuring and do so carefully

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Serve with hot crusty Italian bread

and fresh grated Italian cheese of your choice.

A chilled fine red wine couldn't hurt.

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That's it! Buon Appetito!

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Comments

momo_55grandma 1 year, 3 months ago said:
Great family recipe thanks bunches high5

tilgidh 1 year, 3 months ago said:
It is always wonderful when you can find Oooold family recipes like this one. I have never tried tripe, but knowing that this is a tried and true family recipe makes me want to give it a go. And I will. I make Haggis and it is a very unpopular dish. But what would Burns day be without it.

Thank you for sharing this beautiful recipe.

Tilgidh

lor 1 year, 2 months ago said:
My hubby and Father-in-law are in for a treat! I have always prepared tripe my way but now I have a variation and I'm liking it very much! High "5"!
Oh, I almost forgot ~ great pics!!!

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