Zuppa Di Trippa Nonnas Tripe Recipes

ZUPPA DI TRIPPA (NONNA'S TRIPE)

Steps:

• Saute onion and garlic until soft and translucent.
• Add your tripe and stir for around 10-15 mins until it is coated nicely and the fat starts to slowly render and melt.
• Add the rosemary, bay and cinnamon and continue stirring on a medium to high heat until the fat has been absorbed.
• Add your stock, making sure that it covers the tripe and then slowly reduce.
• Add your tins of Mutti Polpa, stir it all in and season (note: When seasoning that it will intensify as you reduce).
• Reduce heat and let it gently bubble away for 2 hours. If you need more liquid, rinse your Mutti Polpa tins with water and add as your dish cooks so that the trip is covered the entire time.
• At the end of the cooking time, the tripe will be tender, the sauce should be reduced and there will be a layer of red tomatoey fat on the surface ready to be mopped up with crusty pane di casa.

ZUPPA DI TRIPPA (NONNA'S TRIPE)

Steps:

• Saute onion and garlic until soft and translucent.
• Add your tripe and stir for around 10-15 mins until it is coated nicely and the fat starts to slowly render and melt.
• Add the rosemary, bay and cinnamon and continue stirring on a medium to high heat until the fat has been absorbed.
• Add your stock, making sure that it covers the tripe and then slowly reduce.
• Add your tins of Mutti Polpa, stir it all in and season (note: When seasoning that it will intensify as you reduce).
• Reduce heat and let it gently bubble away for 2 hours. If you need more liquid, rinse your Mutti Polpa tins with water and add as your dish cooks so that the trip is covered the entire time.
• At the end of the cooking time, the tripe will be tender, the sauce should be reduced and there will be a layer of red tomatoey fat on the surface ready to be mopped up with crusty pane di casa.
• Serve the delicious tripe soup.

ZUPPA INGLESE DELLA NONNA

Steps:

• In a pot wish together very well egg yolks, sugar and corn flour until light.
• Add lemon zest and vanilla. Mix well.
• Add boiling milk.
• Now heat, stirring, until it barely reaches a boil, and cook for 30 seconds, stirring gently. Remove the pot from the fire. Don't overheat this in order to prevent sticking on the bottom of the pot (I make this step in the microwave stopping several times to stir the cream).
• Set aside until cold or slightly lukewarm.
• Now prepare the Syrup mixing well in a flat bowl all the ingredients until sugar melts.
• In a nice bowl (big enoght for everything) spread 1 third of the cream.
• Turn the savoiardi in the Syup.
• Tranfer on the firs layer of cream. If you use the sponge cake; lay the half of the cake on the cream and spoon over this the half of the syrup.
• Cover gently with second third of the cream.
• Repat the step with the savoiardi (or sponge cake) and spoon the rest of the syrup over these.
• Cover with the remaing cream.
• Top with the siewed cocoa powder.
• Refrigerate at least 5 hours and enjoy.
• Note 1: If you don't want to use alcohol, you could use some sweet syrup as grenadine. Or a mixture of water, sugar and some drops almond flavor.
• Note 2: What is alkermes? Read http://lpoli.50webs.com/htm%20texts/Alkermes.htm.
• Note 3: What is maraschino? Read http://en.wikipedia.org/wiki/Maraschino.
• Note 4: What is nocino? Read http://en.wikipedia.org/wiki/Nocino.