Welcome to my world - a blend of passion, taste, and old-world traditions.

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Wednesday, May 25, 2011

SPICY TRIPE - Trippa Piccante

 

There are many variations in the preparation of tripe, due to the fact that every family, village and town in Italy has its own tradition. 


I propose my version which is easy to prepare with ingredients easy to find.


Ingredients
  • 2 pounds tripe
  • 1/2 cup white vinegar
  • ¼ cup extra virgin olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, coarsely chopped
  • 5 tomatoes chopped or
          2 (28-ounce) cans peeled whole       tomatoes, crushed by hand and juices reserved
  • 1 hot green pepper cut into strips (optional)
  • few sprigs of parsley
  • salt and pepper to taste
  • 1/2  cup Pecorino Romano or Parmigiano-Reggiano, freshly grated
Directions
In a large pot combine the tripe, vinegar and enough water to cover the tripe by 2 inches. Bring to a boil reduce to a simmer and cook until the tripe is very tender, about 1 to 1 1/2 hours.   Drain the tripe and allow to cool.  Slice the tripe into 1-inch strips.
In a skillet, heat the olive oil.  Add the onion, garlic and cook until golden.   Add the tomatoes, tripe, green pepper and parsley.
Bring to a boil, reduce to a simmer and cook, covered, for 30 minutes.  Adjust salt and pepper.


Images: ©2011 - La Casa e Il Giardino -picasaweb