First slice the tripe, wash well and drain it as well. Peel the onion, celery and carrot, then cut the vegetables into small cubes.
In a saucepan, saute the oil and butter with garlic and laurel, then add the vegetables, after a few minutes add the tripe, let it dry and then remove the garlic, pour the wine into the pan it to evaporate completely.
Now add the tomatoes, salt and pepper (as favorite) then bring to cooking tripe (about 45 total minutes), basting occasionally with the broth and turning often. When cooked, sprinkle with Parmesan cheese and let stand for 5 minutes and serve piping hot tripe and, if necessary, add more Parmesan.
Last edited by Money; 02/09/1206:43 PM.
Re: The Tripe / La Trippa
[Re: Money]
#634090 02/10/1202:13 PM02/10/1202:13 PM
I love tripe, Money. I grew up on it and still have it a few times a year. Sometimes my Mom would put either chick peas or cubed potatoes in it, like a stew. Mmmmmm!
"I got news for you. If it wasn't for the toilet, there would be no books." --- George Costanza.
Re: The Tripe / La Trippa
[Re: pizzaboy]
#634108 02/10/1204:12 PM02/10/1204:12 PM
yeah! my grandmother also put beans and bacon in the tripe, In Italy, unfortunately, the tripe can not homemade due the Sanity laws.. (I'm sorry for my approximate english)
Re: The Tripe / La Trippa
[Re: Money]
#634109 02/10/1204:43 PM02/10/1204:43 PM
yeah! my grandmother also put beans and bacon in the tripe, In Italy, unfortunately, the tripe can not homemade due the Sanity laws.. (I'm sorry for my approximate english)
You're English is fine, Money. Putting pancetta and beans in the tripe helps mask the smell (which I don't mind anyway).
I found this recipe on Youtube a few months ago. It's very similar to my mother's. Her people came from Stigliano, which is in Matera, Basilicata. But be careful watching, it will make you hungry!
"I got news for you. If it wasn't for the toilet, there would be no books." --- George Costanza.
Re: The Tripe / La Trippa
[Re: pizzaboy]
#634128 02/10/1207:37 PM02/10/1207:37 PM
My grandmother and mother made Trippa also. We didn't have it often and it was a special thing when we did. I never learned to make it but it was similar to what is pictured. I think my grandmother added potatoes to hers.
TIS
"Mankind must put an end to war before war puts an end to mankind. War will exist until that distant day when the conscientious objector enjoys the same reputation and prestige that the warrior does today." JFK
"War is over, if you want it" - John Lennon
Re: The Tripe / La Trippa
[Re: Money]
#634144 02/10/1211:36 PM02/10/1211:36 PM
Trippa is coming back on the tables everywhere. I like tripe simply boiled and dressed with olive oil, salt and pepper, or a little "salsa verde" (green salsa made with parsley). If you read and understand Italian I recommend the tripe blog at troppatrippa.com with news and recipes and curiosities about the so-called "fifth quarter". Cheers, Roberto.
Funny that you say this. I remember when my grandmother was alive, she would make it every Sunday. And from what I remember it was not expensive at all.
Now, the same way that the big restaurants & chefs decided that they could make more money by calling it PASTA instead of calling it macaroni, they are listing Trippa as being an Italian delicacy so that they can charge more money for it! LOL
Don Cardi
Five - ten years from now, they're gonna wish there was American Cosa Nostra. Five - ten years from now, they're gonna miss John Gotti.
Re: The Tripe / La Trippa
[Re: Don Cardi]
#634259 02/11/1202:17 PM02/11/1202:17 PM
And from what I remember it was not expensive at all.
If my mother spent enough money at Biancardi's or Vincent's meat markets, they'd give hera few pounds of tripe, because she was such a good customer. Swear to God.
Even today, it's only few dollars a pound. And the tripe today is a lot less work. It's snow white and parboiled. There's no reason at all to be "turned off" by it.
We still make it a few times a year. And if I see it in a familiar restaurant, I'll usually order it.
"I got news for you. If it wasn't for the toilet, there would be no books." --- George Costanza.
Re: The Tripe / La Trippa
[Re: pizzaboy]
#634708 02/13/1211:35 AM02/13/1211:35 AM
A popular Pennsylvania Dutch meal that goes back to Germany takes a pig's stomach, fills it with sausage stuffing and bakes it until done. It is sliced vertically and pretty darn good. A lot of the old time Germans here serve it on Thanksgiving.
Re: The Tripe / La Trippa
[Re: klydon1]
#634796 02/13/1210:57 PM02/13/1210:57 PM
A popular Pennsylvania Dutch meal that goes back to Germany takes a pig's stomach, fills it with sausage stuffing and bakes it until done. It is sliced vertically and pretty darn good. A lot of the old time Germans here serve it on Thanksgiving.
Sounds like a second cousin to haggis!
Signor V.
"For me, there's only my wife..."
"Sure I cook with wine - sometimes I even add it to the food!"
"When life itself seems lunatic, who knows where madness lies?"
"It was a grass harp... And we listened."
"Do any human beings ever realize life while they live it? Every, every minute?"
"No. Saints and poets, maybe... they do some."
Re: The Tripe / La Trippa
[Re: Money]
#677966 11/19/1210:54 PM11/19/1210:54 PM
Very old thread, but I grew up on Tripe or as my grandpa said "U Tripp" and my mother makes it still, she uses a spicy tomato sauce and serves it over orecchiette Mhmmmm lol