Braised tripe: the recipe for a simple and delicious lean dish

Ingredients

Tripe

750 gr

Tomato puree

300 gr

dry white wine

1 Voice

carrot

1

Saddlery

1 Costa

White onion

1

laurel

1 Blatt

Salvia

1 Blatt

Extra virgin olive oil

qb

sale

qb

Baby

qb

Braised tripe is a rustic and succulent second course , typical of Italian cuisine, prepared in many different variations depending on the region of origin.

A poor dish belonging to the peasant tradition, today reinterpreted by many chefs in a gourmet variant. It is prepared with tripe, which is part of the so-called fifth quarter .

Usually it is found on the market already cleaned and bleached (ie rinsed several times with a chlorine solution). However, for optimal results, we recommend soaking the tripe in cold water and blanching it before proceeding with the recipe .

Then heat it on the stove for a few minutes: this way it will be tender, melt in the mouth and success at the table is guaranteed.

Once cooked, just season it gently with sautéed carrots, celery and onions, mix it with white wine and then cook it slowly, covered with a lid, with tomato sauce and a sage and bay leaf.

The result will be a delicious, non-slip dish that can be served with fragrant slices of homemade bread and a glass of full-bodied red wine and enjoyed for lunch or dinner with the family, “without fear” of getting your fingers dirty.

Find out how to prepare steamed tripe by following the step-by-step instructions and advice. If you liked this recipe, also try Roman tripe, Neapolitan tripe, Milanese tripe and Parmesan tripe.

How to prepare steamed tripe

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