Tripe Casserole Recipes

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TRIPE CASSEROLE



Tripe Casserole image

most people don't like tripe, but please try this one as it is very different. You can also do cubed beef with this sauce instead of tripe.

Provided by Jane Gib

Categories     Stew

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 13

4 lbs tripe, cubed
2 pigs ears, salted (each quartered)
1 lb tomatoes
1 lb onion, chopped
8 garlic cloves, chopped
1 bunch parsley, chopped
1 bunch mint, chopped
1 tablespoon red pepper
1/2 lb spanish sausage, chopped
1/2 lb blood sausage, chopped (black pudding)
1/2 lb bacon, chopped
1 lb chickpeas (soaked overnight)
salt and pepper

Steps:

  • Place everything in a casserole, add water (about 1 and half litres) and cook for 3 hours on a low heat.
  • if you can find pigs trotters it is better than ears.

Nutrition Facts : Calories 2029.3, Fat 147.1, SaturatedFat 53.6, Cholesterol 941.6, Sodium 3431, Carbohydrate 48, Fiber 8.5, Sugar 10.9, Protein 122.1

TRIPE CASSEROLE



Tripe Casserole image

Tripe 'Olivetana Style: This is an extremely rich Sicilian way of preparing tripe, with veal, cheese, and more.

Provided by Phil Franco

Categories     Meat

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

1 3/4 lbs tripe, diced
2 ounces lard (substitute oil if you prefer)
1 onion
3 plum tomatoes
2 garlic cloves
2 eggplants, sliced and fried
1/2 lb ground veal, cooked in
tomato sauce
2 ounces grated seasoned caciocavallo cheese
1/4 lb pecorino cheese, thinly sliced
1 bunch parsley, minced
2 cloves, ground
3 eggs, 2 hard boiled and sliced, and the other fresh
1/3 cup olive oil
salt & pepper

Steps:

  • Sauté the onion in the lard until lightly browned in an ovenproof pot. The original recipe contains neither tomatoes nor garlic, but they've crept in over the years. Therefore add them, together with the tripe, a few drops of oil, salt, pepper, parsley, and the spices (cloves to taste). Stir well to combine and remove from the fire when all is heated through.
  • Pour the contents of the pot into a bowl. Don't wash the pot, but rather refill it, layering it with the eggplant, the tripe, and then the ground meat; dust the meat with some grated caciocavallo (don't put all of it into the filling, however), then repeat with more layers until all is used up. Sprinkle the oil over the top and spread the hard boiled eggs over it too.
  • Lightly beat the fresh egg and mix the remaining caciocavallo into it, together with salt, pepper, and a little more parsley. Spread this mixture over the top and bake in the oven (400 F, 200 C) until it is nicely browned.

Nutrition Facts : Calories 558.1, Fat 39.9, SaturatedFat 14, Cholesterol 333, Sodium 518.5, Carbohydrate 13.9, Fiber 5.9, Sugar 5.5, Protein 36.3

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