Tripe Di Calabria 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.

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.

TRIPPA ALLA FIORENTINA: FLORENTINE TRIPE

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.

TRIPES A LA MODE DE CAEN (BAKED TRIPE WITH CALVADOS)

Steps:

• Preheat oven to 350 degrees.
• Put the tripe and calf's foot pieces in a kettle and add cold water to cover. Bring to the boil and cook five minutes. Drain well.
• Tie the onions, leeks, celery, garlic, bay leaves, thyme, cloves, parsley sprigs and peppercorns in a square of cheesecloth. Bring up the ends of the cloth and tie with string to make a bundle.
• Put the tripe, calf's foot pieces, carrots, the cheesecloth bundle, eight cups of the chicken broth, two cups of water, the wine and salt in a kettle and bring to the boil. Cover closely and place in the oven. Bake five hours.
• Skim off and discard most of the fat from the surface of the tripe. Remove and discard the cheesecloth bundle.
• Remove the carrots and cut them into one-quarter-inch rounds. Add to the tripe.
• Remove the calf's foot pieces. Cut away the gelatinous skin and discard the bones. Shred the skin and add it to the tripe. Add the remaining one cup of chicken broth. Bring to the boil. Add the Calvados. Return to the boil and serve.