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