Ingredients
- 1 yellow onion, diced
- 1 carrot, diced
- 1 stalk celery, diced
- 1 tablespoon unsalted butter
- 2 tablespoons extra-virgin olive oil
- 3 pounds tripe, blanched and boiled
- 1 pound tomatoes, peeled and finely chopped
- Salt, for seasoning
- Parmesan, for sprinkling
Directions
Pick out only the best parts of the tripe, either the meatier part or the spongy, honeycomb part, cut it into very thin strips. Saute onion, carrot and celery in butter. Add oil and tripe. Saute until golden in color. Add the tomatoes. Season with salt and cook over a very low heat for about 1/2 hour, until the sauce has reduced almost completely, stirring frequently to prevent sticking. The tripe may be served immediately without any garnish, or alternatively sprinkle some grated Parmesan over and brown in the oven for five minutes. ** (Tripe is best served with boiled or pureed potatoes or, if preferred, with cannellini beans in oil.)
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By davidscottlevi
on January 10, 2011
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Nice recipe from a great chef. I would, however, suggest a couple revisions. For one, I have found that it takes much longer to soften the tripe. If cooked as directed here, it will be tough and almost crunchy, quite unpleasant, I think. After another hour or so of simmering, it is soft and unctuous, but still firm enough to be a clear presence, by no means mush. Adding some raw herbs at the end, notably fresh basil and oregano, can also be a real boost, along with raw olive oil of very high quality. I consider grated parmigiano reggiano a must, and simply stir it into the dish before plating. As a minor note, for those interested in using local, seasonal ingredients, celeriac is a great replacement for celery in winter.
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