Stewed tripe: the recipe for a simple and tasty poor man’s dish

The compote of tripe it’s a second rustic and succulent, typical of Italian cuisine, made, depending on the region of origin, in many variations. A poor dish, belonging to the peasant tradition and today revisited by many chefs in a gourmet touch, prepared with tripe: that is, a lean cut (despite its name), obtained from various parts of the stomach of calves or oxen, and forming part of the so-called fifth trimester.

It is usually found on the market already clean and bleached (i.e. subjected to a series of rinses with a chlorine solution) but for best results, before proceeding with the recipe, we suggest soaking the tripe in cold water and bleach it then on the fire for a few minutes: thus it will be tender and melting in the mouth, and success at the table will be assured.

Once boiled, all you have to do is flavor it delicately with sautéed carrots, celery and onion, deglaze it with white wine then cook it gently, covered with a lid, with the tomato sauce and a sage and bay leaf. The result will be a delicious dish, proof of the final turnover, to be served with slices of fragrant homemade bread and a glass of full-bodied red wine, and to be enjoyed for a breakfast or a cena family, “without fear” of getting their fingers dirty.

If you wish, you can spice up the tripe with a little chilli, prepare it a la romaine, with mint and a pinch of pecorino Dop to spice it up, or you can try the Florentine or Milanese version, enriched with beans and bacon bits.

Find out how to prepare stewed tripe by following the step-by-step guide and tips. If you liked this recipe, also try the Neapolitan tripe.

How to prepare stewed tripe

Wash the herbs, clean them and roughly chop them with a knife 1.

Cut the tripe into fairly thick strips, collect them in a colander 2 and rinse them well under running water.

Boil the tripe in unsalted boiling water for about 15 minutes 3then drain and set aside.

Pour a drizzle of oil into a pan 4.

Mix chopped carrot, celery and onion 5.

Brown the herbs over low heat, stirring occasionally with a wooden spoon. 6.

Add tripe to stir-fry 7.

Let brown for a few minutes 8.

Moisten with white wine 9 and let it evaporate over high heat.

Add tomato puree ten.

Mix everything well 11and season with salt and pepper.

Laurel and sage fragrances 12cover with a lid and cook gently for about 1 hour: if the cooking juices become too tight, add a ladle of boiling water or vegetable broth.

The tripe is ready when tender when pierced with the tines of a fork 13.

Once cooked, distribute the tripe in an individual pan and season with a drizzle of raw oil and freshly ground pepper 14. Bring to the table and serve.

storage

Stewed tripe can be stored in the refrigerator, in an airtight container, for One day massive.