TRIPPA ALLA ROMANA: ROMAN STYLE TRIPE IN TOMATO SAUCE
Super tender and rich honeycomb tripe slow cooked in a savory Roman style tomato sauce.
Provided by Stephanie
Categories Appetizer
Time 2h15m
Number Of Ingredients 9
Steps:
- Place the tripe in a pot and cover with water. Season with salt and bring to a boil over medium high heat. Turn the heat down to a very low simmer and simmer for 1 to 2 hours, covered, until very tender. Add water as needed. Remove the tripe from the cooking liquid, reserving the cooking liquid. Let the tripe cool slightly before cutting into 1 x 2 inch strips.
- Meanwhile, while the tripe is cooking, make your tomato sauce: In a pot, crisp up the guanciale or pancetta until brown and crispy and the fat renders out. If not using, heat up 1-2 tablespoons of oil over medium heat. Add the onion and garlic and cook, until soft but not brown. Stir in the crushed red peppers and tomato paste. Add the tomatoes, the cut up tripe, and 1/2 cup of the tripe cooking liquid. Bring to a simmer for for 30 mins to 1 hour, partially covered. Taste, season, and finish generously with parm. Enjoy with toasted bread, if desired.
TRIPPA ALLA ROMANA (BRAISED TRIPE WITH TOMATO, HERBS, AND PARMESAN) RECIPE
Provided by Chichi Wang
Categories Dinner Entree Breakfast and Brunch Mains
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- In a large pot, combine tripe and vinegar. Add enough water to cover tripe by 2 inches. Bring to a boil, reduce to a simmer and cook until tripe is very tender, about 1 1/2 hours. Add more water as needed to keep tripe submerged. Drain tripe, reserving cooking liquid, and allow to cool. Slice tripe into 1-inch strips.
- Heat olive oil in a large skillet over medium-high heat. Add onion and cook, stirring frequently, until onion is softened but not browned, about 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add tomato paste and stir to coat. Add tomatoes and stir to combine. Add tripe along with about 1/2 cup of the tripe cooking liquid. Bring to a boil, reduce to a simmer and cook, covered, until sauce is lightly reduced and flavors marry, about 30 minutes. Season to taste with salt and pepper. Stir half of herbs into sauce.
- When ready to serve, divide tripe evenly among 4 to 6 warmed bowls and top with grated cheese and remaining herbs.
Nutrition Facts : Calories 263 kcal, Carbohydrate 11 g, Cholesterol 186 mg, Fiber 2 g, Protein 17 g, SaturatedFat 4 g, Sodium 624 mg, Sugar 4 g, Fat 17 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g
TRIPPA ALLA FIORENTINA: FLORENTINE TRIPE
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a saucepan, heat the extra-virgin olive oil. Add the garlic, celery, carrot, and onion and saute until they are soft. Add the tripe, and cook together on medium heat, for about 5 minutes. Add the tomatoes including the juices. Break up the whole plum tomatoes with a fork.
- Let the mixture cook together until the sauce has reduced and thickened, about 15 minutes. Remove the pan from the heat, season with salt and pepper, to taste, and add the freshly grated Parmigiano cheese. Stir well and serve warm.
ROMAN STYLE TRIPE
When prepared in this method, tripe has a pleasantly mild, but distinct flavor. When it comes to great sauces for dipping crusty Italian bread, it doesn't get any better than this.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 2h55m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 369 calories, Carbohydrate 35.8 g, Cholesterol 197.6 mg, Fat 14.6 g, Fiber 6.2 g, Protein 22.8 g, SaturatedFat 4.3 g, Sodium 1723.3 mg, Sugar 12.9 g
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