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.
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