Tripe Di Calabria Recipes

TRIPPA ALLA FIORENTINA: FLORENTINE TRIPE

Steps:

• In a saucepan, heat the extra-virgin olive oil. Add the garlic, celery, carrot, and onion and saute until they are soft. Add the tripe, and cook together on medium heat, for about 5 minutes. Add the tomatoes including the juices. Break up the whole plum tomatoes with a fork.
• Let the mixture cook together until the sauce has reduced and thickened, about 15 minutes. Remove the pan from the heat, season with salt and pepper, to taste, and add the freshly grated Parmigiano cheese. Stir well and serve warm.

TRIPE DI CALABRIA

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.