Tripedicalabria Recipes

TRIPE DI CALABRIA

Tripe Di Calabria image

I love this recipe because it came from my Grandma. It originated in Calabria, Italy. The secret is to save the Tripe stock and put aside.

Provided by Bruce 3

Categories Beef Organ Meats

Time 4h

Yield 30-45 serving(s)

Number Of Ingredients 12

Ingredients

15 lbs of beef honeycomb tripe
1 head garlic (chopped very fine)
2 large onions (chopped very fine)
5 stalks celery (chopped very fine)
1 tablespoon sweet basil
1 tablespoon oregano
2 tablespoons sugar
1 tablespoon seasoning salt
1 teaspoon crushed red pepper flakes
1/2 cup olive oil
2 (28 ounce) cans crushed tomatoes
2 quarts tripe stock

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.

Nutrition Facts : Calories 249.1, Fat 12.1, SaturatedFat 3.4, Cholesterol 275.7, Sodium 338.7, Carbohydrate 6, Fiber 1.1, Sugar 3.4, Protein 28

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

Ingredients

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

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