Croatian Tripe Recipes

ROMAN STYLE TRIPE

Steps:

• Combine water, tripe, vinegar, salt, vanilla, and bay leaf in a large stockpot over high heat. Bring to a boil and skim off any foam that accumulates. Reduce heat to medium-low, cover pot, and simmer for 1 1/2 hours. Transfer tripe to a plate and set aside to cool. Reserve 1 to 2 cups of the cooking liquid.
• Heat oil in a large skillet over medium heat. Add pancetta and onion; cook and stir until pancetta is browned and onion is translucent, 6 to 7 minutes. Stir garlic into pancetta mixture; cook and stir until aromatic, about 2 minutes.
• Stir marinara sauce, 1 cup reserved tripe liquid, and red pepper flakes into the pancetta mixture. Reduce heat to low and simmer for 30 minutes.
• Cut tripe into 1-inch cubes and add to marinara-pancetta sauce; stir to combine. If needed, add 1 cup of the reserved tripe liquid. Simmer for 30 minutes.
• Mix garbanzo beans and mint into the sauce. Season with salt and black pepper to taste. Sprinkle with Parmigiano-Reggiano cheese and serve.

CROATIAN TRIPE

Steps:

• In a large saucepan, heat the sunflower oil. Add the onion, garlic, celery root, carrot, bell pepper and pancetta and sauté for 3 minutes or until they are soft.
• Add the tripe, sweet red paprika, tomato puree and bay leaf, stir.
• Add the beef broth, cover the pan and bring to the boil. Lower the flame and cook over low heat for 20 minutes.
• Serve sprinkled with grated Parmesan cheese.

TRIPE DI CALABRIA

Steps:

• Clean all fat off of tripe under running water.
• Cut tripe into pot holder size pieces.
• Use large 16 quart pot and cover tripe with water.
• Boil tripe for 1 and a half hours.
• While tripe is cooking, chop your garlic, onions and celery (keeping them separated until ready to use).
• Once your tripe is cooked, reserve 2 quarts of tripe stock and set aside.
• Let the tripe cool by running under cold water.
• Using sharp food scissors, and cut your tripe into half inch strips and then half inch cubes.
• Once the tripe is completely cut, set it aside.
• Take your 16 quart pot and pour in your 1/2 cup of olive oil and chopped garlic.
• Over medium fire lightly brown the garlic.
• Add your chopped onions and chopped celery,then add your sweet basil, oregano, seasoning salt and crushed red pepper.
• Sweat this all together for 5 minutes.
• Now add your tripe and mix well and stir for 10 minutes.
• Next add your 2 quarts of reserved tripe stock, your 2 (28oz) cans of crushed tomatoes and your 2 tbsp of sugar.
• Stir until all ingredients are well mixed.
• Cook on medium to low heat for 2 more hours, Stirring occasionally.
• Serve with Fresh Italian Bread.
• BUON APPETITE!
• Freeze remaining dinners in medium zip-lock plastic bags and just microwave for 3 minutes or until hot.