Welcome to my world - a blend of passion, taste, and old-world traditions. Benvenuti nel mio mondo - un mischio di passione, gusto e vecchie tradizioni.

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.

  • 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
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


  1. Mmmmh, sounds (and looks) really yummy... would have never thought of preparing trippa with green peppers, vinegar, and so much tomato. Is it typical of Abruzzo? Will certainly try! Thanks for this recipe. Barbara, from Lombardia

  2. Barbara - Thank you for commenting. Yes, this method of cooking tripe is Abruzzese. Give it a try, and you'll not be disappointed. Buon Natale e Felice Anno Nuovo!