Tripe With Tomatoes Recipes

TRIPPA ALLA ROMANA: ROMAN STYLE TRIPE IN TOMATO SAUCE

Steps:

• Place the tripe in a pot and cover with water. Season with salt and bring to a boil over medium high heat. Turn the heat down to a very low simmer and simmer for 1 to 2 hours, covered, until very tender. Add water as needed. Remove the tripe from the cooking liquid, reserving the cooking liquid. Let the tripe cool slightly before cutting into 1 x 2 inch strips.
• Meanwhile, while the tripe is cooking, make your tomato sauce: In a pot, crisp up the guanciale or pancetta until brown and crispy and the fat renders out. If not using, heat up 1-2 tablespoons of oil over medium heat. Add the onion and garlic and cook, until soft but not brown. Stir in the crushed red peppers and tomato paste. Add the tomatoes, the cut up tripe, and 1/2 cup of the tripe cooking liquid. Bring to a simmer for for 30 mins to 1 hour, partially covered. Taste, season, and finish generously with parm. Enjoy with toasted bread, if desired.

ROMAN STYLE TRIPE

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.

TRIPE WITH POTATOES

Steps:

• Wash the tripe and cut it into strips of about 2 nches long and 1/2 inch wide. Put the tripe in a pot with water and bring it to a boil... let it boil for about 30 mins. In a large saute` pan, add 4 tablespoons of extra virgin olive oil and the onion sliced very thin. Let the onion saute until it become translucent. Add the tomatoes to the onions. Add the potatoes and the tripe as well. Add the parsley and salt & pepper as desired. Add hot water until all content is covered. Cover the pan and let everything cook at medium flame. Occasionally check the fluids level... if necessary add some more hot water. After about 30 mins. start tasting the potatoes... when they are soft, you are done. Serve with a generous coating of grated Pecorino cheese.

TRIPE WITH TOMATOES

Steps:

• In a large stainless steel pot, cover tripe with salted water. Squeeze in juice of lemon and include the whole rind.
• Simmer until tender, about 2 hours. Drain and discard lemon rind. Cut tripe into 1 inch squares.
• Return to pot, set aside.
• In a large nonstick skillet, place 1/4 cup of chicken broth with onion, green pepper, chili pepper and garlic. Cook, stirring occasionally, until onions become translucent.
• Add to pot with tripe. Add tomatoes, worcestershire, capers, coriander, oregano, salt and pepper and remaining broth. Simmer 15 minutes.
• Add tomato paste and stir to combine. Cover simmer 30 - 45 minutes or until tripe is very tender.

TRIPPA ALLA ROMANA (BRAISED TRIPE WITH TOMATO, HERBS, AND PARMESAN) RECIPE

Steps:

• In a large pot, combine tripe and vinegar. Add enough water to cover tripe by 2 inches. Bring to a boil, reduce to a simmer and cook until tripe is very tender, about 1 1/2 hours. Add more water as needed to keep tripe submerged. Drain tripe, reserving cooking liquid, and allow to cool. Slice tripe into 1-inch strips.
• Heat olive oil in a large skillet over medium-high heat. Add onion and cook, stirring frequently, until onion is softened but not browned, about 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add tomato paste and stir to coat. Add tomatoes and stir to combine. Add tripe along with about 1/2 cup of the tripe cooking liquid. Bring to a boil, reduce to a simmer and cook, covered, until sauce is lightly reduced and flavors marry, about 30 minutes. Season to taste with salt and pepper. Stir half of herbs into sauce.
• When ready to serve, divide tripe evenly among 4 to 6 warmed bowls and top with grated cheese and remaining herbs.

TRIPE RECIPE FLORENTINE WAY (TRIPPA FIORENTINA) - ALL YOU NEED TO KNOW!

Steps:

• I strongly suggest buying processed tripe: the color has to be white but not too bright, and the meat does not present any trace of dirt.
• Even if processed, commonly the tripe needs to be blanched: so, reduce the meat into strips big as a finger, then poach them 15 minutes into a solution composed by 4 quarts of water and 1 cup of vinegar.
• Discard the foam frequently with a slotted spoon. After that, raise and rinse the tripe. If you prefer a more delicate taste, change the solution of water and vinegar, and repeat this step.
• Peel and mince the onion along with celery, and carrots.
• Now, sauté the vegetables in a thick-bottomed heavy pot along with 4 tbsp of extra-virgin olive oil, and 2 bay leaves, and the peeled and crushed garlic.
• Stir frequently and cook until the onion is soft and translucent. Finally, add the tomato paste and stir-fry a few minutes.
• Now, you have two options: fresh tomatoes sauce or canned tomatoes puree.
• In case you have some delicious ripe tomatoes, the first choice is preferable: click here to read the recipe of my sauce.
• In any case, follow these steps:
• When the sauteed vegetables are ready, add the tripe strips and 4 tbsp of olive oil, and stir-fry a few minutes.
• Then, raise the flame and baste with the wine, stirring frequently.
• After 5 minutes, add the tomatoes puree (or fresh tomatoes sauce), and the basil leaves coarsely break into pieces.
• Finally, cover with the lid, set the flame in order to let the sauce gently bubbling and cook at least 1 hour up to 2 hours and 30 minutes, depending on how much tender you desire the tripe.
• If the sauce is going to be too thick, add some meat stock or hot water. 5 minutes before serving, add the grated Parmigiano-Reggiano.
• Florentine tripe is delicious just cooked, but even better the day, reheated!

TRIPE WITH TOMATOES

Steps:

• Cleaning and Preparing Tripe: Inspect the tripe for cleanliness. Because tripe is made from the stomach of the cow, it can contain remnants of the cow's last meal, which you do not want to eat. Tripe is sold at butchers' shops in multiple varieties, "green," "cleaned," and, most commonly in North America, "bleached." Each variety of tripe requires different cleaning procedures, so it's important to know which of the following types of tripe you are working with before you start: Green tripe is the stomach lining basically unchanged from the way it came out of the cow. As its name implies, it has a greenish or grayish color. It needs to be thoroughly emptied and cleaned before cooking (see below). Cleaned tripe is tripe that has been rinsed and cleaned to remove the stomach contents. It's lighter in color and requires less preparation on your part in terms of cleaning and rinsing. Bleached (or "Blanched") tripe is tripe that has been cleaned, then soaked in chlorine to kill germs, giving it a very pale color. It's the cleanest type of tripe you can buy, but, unfortunately, it must be rinsed several times to remove the strong chlorine odor and taste.
• Clean if necessary: Depending on the condition of your tripe, the precise cleaning process of your tripe will vary. Tripe from most butcher's shops should already be cleaned, but if yours isn't or you've opted for organic, untouched tripe, you can clean the tripe in your kitchen with a few household ingredients: Rub the tripe with rock salt, loosening any small undigested bits (or "grit"). Rinse thoroughly with cold water. If necessary, use a clean toothbrush for hard to reach places. By doing this, you empty the stomach lining of any remnant pieces of partially digested food. Repeat until you see no more grit. Soak the tripe for one hour in a dilute solution made by mixing a tablespoon or two of hydrogen peroxide with enough water to cover the tripe (turning and squeezing the tripe occasionally). Hydrogen peroxide is a disinfectant and a bleaching agent. Discard the hydrogen peroxide solution and rinse the tripe thoroughly several times with water (squeezing as you do so). Trim edges that still appear unclean. The resulting tripe should be free from any obnoxious odor. After soaking, scrape the interior of the tripe with a knife to remove the inner membrane. Stomach lining is a complex tissue, parts of it are good to eat, but other parts aren't. The interior membrane should be removed if it hasn't.
• Cut the tripe into a uniform thickness: Raw tripe can vary significantly in thickness across its length. Unfortunately, varying thickness in a piece of tripe can cause it to cook unevenly. Lay your piece of tripe flat and carefully look it over; if you see any sections that are particularly thick, use a sharp knife to make a "butterfly" cut, halving the thickness.
• Cut tripe into strips and parboil. Parboiling is process where a food is first boiled by itself to prepare it for cooking in another dish. Use a sharp knife to divide the tripe into thin strips or squares. Gather the strips and toss them into a pot of boiling salted water (2 Tbsp of salt per litre of water). Boil for 15-30 minutes. When you're done, discard the water and rinse the tripe. After boiling, tripe should be noticeably softer; it's now ready to cook in a variety of dishes. Be sure to wash your hands after handling raw tripe, even if you've already cleaned it meticulously.
• Cut parboiled tripe into two inch pieces. Brown the onions and garlic lightly in oil, remove the garlic and toss out.
• Add the fresh tomatoes which are cut up, and the herbs: cook about 10 minutes. Add the tripe and cook an additional 20 to 25 minutes. Serve very hot
• Note: Most tripe sold in the USA is cleaned prior to sale...(steamed).

CROATIAN TRIPE

Steps:

• In a large saucepan, heat the sunflower oil. Add the onion, garlic, celery root, carrot, bell pepper and pancetta and sauté for 3 minutes or until they are soft.
• Add the tripe, sweet red paprika, tomato puree and bay leaf, stir.
• Add the beef broth, cover the pan and bring to the boil. Lower the flame and cook over low heat for 20 minutes.
• Serve sprinkled with grated Parmesan cheese.