Roman-Style Tripe - {Trippa Alla Romana}

Recipe Ingredients

2 lbs	908g / 32oz	Tripe
1/2 cup	118ml	White vinegar
1 teaspoon	5ml	Vanilla extract
2 tablespoons	30ml	Extra-virgin olive oil
1		Red onion - thinly sliced
4		Garlic cloves - coarsely chopped
2 cups	474ml	Basic Tomato Sauce - (see recipe)
1/4 cup	59ml	Freshly-grated Pecorino-Romano
1/4 cup	49g / 1.7oz	Freshly-grated Parmigiano-Reggiano
1		Mint leaves - finely chopped

Recipe Instructions

In a large pot combine the tripe, vinegar, vanilla 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 1/4 hours, replenishing the water as necessary.

Drain the tripe, reserving the cooking liquid, and allow to cool. Slice the tripe into 1-inch strips.

In a 14- to 16-inch skillet, heat the olive oil over high heat until almost smoking. Add the onion, garlic and tripe and saute 3 minutes. Add the Basic Tomato Sauce, bring to a boil, reduce to a simmer and cook, covered, for 30 minutes.

Meanwhile, in a small bowl, combine the grated cheeses and the mint and stir to combine. When the tripe is finished, divide evenly among 6 warmed bowls and top with the cheese and mint mixture.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2C08) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.