Trippa al pomodoro

Trippa al pomodoro

By
From
Nuovo Mondo
Makes
6
Photographer
Alan Benson

Tripe is available from most good butchers and can be ordered ahead of time and kept frozen.

Ingredients

Quantity Ingredient
1kg tripe, cut into 1 cm strips
olive oil, for cooking
2 brown onions, chopped
1/2 head garlic cloves
2 celery, chopped
1 carrot, chopped
250ml white wine
400g tinned italian tomatoes
1 tbsp tomato paste
1 butt-end of prosciutto or pancetta, or a chunky bit of either
2 litres Chicken stock
grated parmigiano reggiano, to serve
flat-leaf parsley, chopped, to serve

Method

  1. Bring a saucepan of lightly salted water to the boil and blanch the tripe for 10 minutes – this is done to purify them a little more. Drain well.
  2. Meanwhile, heat a little olive oil in a saucepan over medium heat. Add the onion, garlic, celery and carrot and cook until the onion has softened. Add the tripe and wine, then add the tomatoes, tomato paste, prosciutto and some stock. Simmer very gently for several hours with the lid askew. Add just enough stock to keep moist but never drown the tripe, and keep adding as this evaporates fairly quickly. Tripe may take up to 5 hours to soften.
  3. Remove from the heat, divide between serving plates and sprinkle the parmigiano reggiano and parsley on top to serve.

Stefano:

  • For a whole generation of Australians who had tripe in white sauce imposed on them by their parents, this classic Italian tripe dish is the one that reconciles them with this special offal. It also pleases those who have been afraid to try eating tripe and converts them, due, in large part, to an appreciation of this much-undervalued ingredient. I know this from experimenting with diners over the years. When I offer trippa al pomodoro as a complimentary extra, about 70 per cent of people are enlivened by the dare, some are not moved by it, but only a few dislike it outright.
Tags:
Stefano
de
Pieri
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James
McDougall
Italian
Italy
European
Mediterranean
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