Recipe courtesy of Rocco DiSpirito
Total:
1 hr 10 min
Prep:
20 min
Cook:
50 min
Yield:
6 to 8 servings

Ingredients

  • 1 yellow onion, diced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 3 pounds tripe, blanched and boiled
  • 1 pound tomatoes, peeled and finely chopped
  • Salt, for seasoning
  • Parmesan, for sprinkling

Directions

Pick out only the best parts of the tripe, either the meatier part or the spongy, honeycomb part, cut it into very thin strips. Saute onion, carrot and celery in butter. Add oil and tripe. Saute until golden in color. Add the tomatoes. Season with salt and cook over a very low heat for about 1/2 hour, until the sauce has reduced almost completely, stirring frequently to prevent sticking. The tripe may be served immediately without any garnish, or alternatively sprinkle some grated Parmesan over and brown in the oven for five minutes. ** (Tripe is best served with boiled or pureed potatoes or, if preferred, with cannellini beans in oil.)

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