Tripe Sandwich Recipes

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TRIPE SANDWICH INSPIRED BY LAMPREDOTTO



Tripe Sandwich Inspired by Lampredotto image

This tripe sandwich is inspired by a sandwich I had on vacation in Florence Italy.

Provided by foodinmy

Number Of Ingredients 19

1 Pound Tripe Tripe
1 Cup Red Wine Vinegar Tripe
1 Cup Beef Stock Tripe
3 Anchovys Tripe
1/4 Cup Worcestershire Tripe
3 Cloves Garlic Tripe
2 Habaneros Tripe
2 Tablespoons Butter Tripe
Salt and pepper Tripe
1 Handful Flat leaf parsley Salsa Verde
5 Leaves Basil Salsa Verde
2 Tablespoons Capers Salsa Verde
1 Bunch Scallions Salsa Verde
1/2 Clove Garlic Salsa Verde
3 Anchovys Salsa Verde
Olive Oil Salsa Verde
Bread Other
Butter Other
Garlic Other

Steps:

  • Rinse the tripe to remove the bleach smell. Repeat. Add to a pot with water and bring to a simmer. Cook 30 minutes. Strain. Rinse. Slice the tripe into slices. Add to a pot with the rest of the ingredients. Simmer about 3 hours until tender. Add more stock as needed if the liquid evaporates.
  • Make the salsa verde by mixing all the ingredients in a blender or food processor.
  • Toast the bread and rub it with some garlic.
  • Strain the tripe and reserve the cooking liquid. Add the tripe to a hot pan with some butter. Saute to lightly brown. Add a ladle of the cooking liquid to deglaze. Cook 1 minutes as the sauce forms. Make the sandwiches with the tripe and some salsa verde on top.

Nutrition Facts :

ROMAN STYLE TRIPE



Roman Style Tripe image

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

5 quarts cold water
2 ½ pounds honeycomb beef tripe
½ cup white vinegar
2 teaspoons salt
1 teaspoon vanilla extract
1 bay leaf
1 tablespoon olive oil
4 ounces pancetta bacon, diced
1 onion, diced
6 cloves garlic, minced
3 cups marinara sauce
1 teaspoon red pepper flakes
1 (15 ounce) can garbanzo beans, drained
1 bunch fresh mint leaves, chopped
salt and ground black pepper to taste
¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste

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

FRIED TRIPE



Fried Tripe image

Another way to use those organs that are becoming the "posh" thing in expensive restaurants. A delicacy that has been enjoyed by slaves and African-Americans for years. Mexicans use it in their Menunudo.

Provided by mightyro_cooking4u

Categories     Beef Organ Meats

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

2 lbs beef tripe
1 cup flour
salt
black pepper
cayenne pepper, to taste
oil (for frying)

Steps:

  • Heat oil to 350 degrees F. Boil tripe until tender. Allow to cool enough to handle. Cut tripe into strips or cubes. Mix flour, salt, and both peppers. Dredge tripe in flour mixture. Fry until golden brown. Drain on paper towels.

DEEP FRIED TRIPE



Deep Fried Tripe image

Similar to deep fried calamari, crispy strips of tripe make an unusual, but delicious appetizer.

Provided by Chef Prentice

Categories     Appetizers and Snacks     Meat and Poultry     Beef

Time 2h15m

Yield 10

Number Of Ingredients 9

3 pounds beef tripe, cut into 1/4 inch strips
vegetable oil for frying
1 egg
2 tablespoons barbeque sauce
1 ½ cups milk
2 cups all-purpose flour
1 tablespoon garlic powder
2 teaspoons ground black pepper
1 tablespoon Italian seasoning

Steps:

  • Place the tripe into a large pot, and cover with a lot of water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer 1 1/2 hours. Drain, then rinse well with cold water. Drain in a colander, squeezing out the excess water.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Beat together the egg, barbeque sauce, and milk in a mixing bowl. Stir in the flour, and mix until no dry lumps remain. Season with garlic powder, pepper, and Italian seasoning.
  • Dip the pieces of tripe into the egg batter, and allow the excess to drip off. Deep fry the tripe in the hot oil until golden brown, about 2 minutes. Allow the tripe to drain on a paper towel-lined plate before serving.

Nutrition Facts : Calories 361.9 calories, Carbohydrate 24.8 g, Cholesterol 155.1 mg, Fat 22.6 g, Fiber 1.1 g, Protein 14.6 g, SaturatedFat 4.1 g, Sodium 115.8 mg, Sugar 2.9 g

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