Roman Style Tripe recipe

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Ingredients

5 quarts cold water
2 ½ pounds honeycomb beef tripe
½ cup white vinegar
2 teaspoons salt
1 teaspoon vanilla extract
1 bay leaf
1 tablespoon olive oil
4 ounces pancetta bacon, diced
1 onion, diced
6 cloves garlic, minced
3 cups marinara sauce
1 teaspoon red pepper flakes
1 (15 ounce) can garbanzo beans, drained
1 bunch fresh mint leaves, chopped
salt and ground black pepper to taste
¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste

Nutrition Info

369 calories
carbohydrate: 35.8 g
cholesterol: 197.6 mg
fat: 14.6 g
fiber: 6.2 g
protein: 22.8 g
saturatedFat: 4.3 g
servingSize: -
sodium: 1723.3 mg
sugar: 12.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine water, tripe, vinegar, salt, vanilla, and bay leaf in a large stockpot over high heat. Bring to a boil and skim off any foam that accumulates. Reduce heat to medium-low, cover pot, and simmer for 1 1/2 hours. Transfer tripe to a plate and set aside to cool. Reserve 1 to 2 cups of the cooking liquid.

  2. Heat oil in a large skillet over medium heat. Add pancetta and onion, cook and stir until pancetta is browned and onion is translucent, 6 to 7 minutes. Stir garlic into pancetta mixture, cook and stir until aromatic, about 2 minutes.

  3. Stir marinara sauce, 1 cup reserved tripe liquid, and red pepper flakes into the pancetta mixture. Reduce heat to low and simmer for 30 minutes.

  4. Cut tripe into 1-inch cubes and add to marinara-pancetta sauce, stir to combine. If needed, add 1 cup of the reserved tripe liquid. Simmer for 30 minutes.

  5. Mix garbanzo beans and mint into the sauce. Season with salt and black pepper to taste. Sprinkle with Parmigiano-Reggiano cheese and serve.

Recipe Yield

6 servings

Recipe Note

When prepared in this method, tripe has a pleasantly mild, but distinct flavor. When it comes to great sauces for dipping crusty Italian bread, it doesn't get any better than this.

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