Making tripe?!
Making tripe?
how do you make tripe? everyone i know hates it, so, someone tell me how to make it please..
Answers:
Tripe Alla Romana
Ingredients:
3 lbs raw honeycomb beef tripe
1/3 cup extra-virgin olive oil
1 large onion, chopped
2 carrots, chopped
2 celery ribs, chopped
2 garlic cloves, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup dry white wine
1 (32 ounce) can tomatoes with juice, with juice reserved
2 cups cold water
1/4 cup fresh mint, chopped
Salt and pepper, to taste
Steps:
1. Trim any fat from tripe, then rinse tripe under cold water. Soak tripe in a large bowl of fresh cold water 1 hour, then rinse again.
2. Put tripe in an 8-quart pot of cold water and bring to a boil, then drain and rinse. Bring tripe to a boil again in pot filled with fresh cold water, then reduce heat and simmer, uncovered, turning tripe occasionally and adding more hot water to pot if necessary to keep tripe covered, until very tender, about 4 hours (tripe will have a strong aroma while simmering). Drain in a colander and cool completely.
3. While tripe is cooking, heat olive oil in a 6- to 8-quart heavy pot over moderate heat until hot but not smoking, then cook onion, carrots, celery, and garlic, stirring frequently, until softened, about 8 minutes. Add salt, pepper, and wine and boil, stirring, 1 minute. Pour juice from tomatoes into sauce, then chop tomatoes and add to sauce with the 2 cups cold water and mint. Simmer sauce, uncovered, 30 minutes.
4. Trim any remaining fat from tripe and cut tripe into 2- by 1/2-inch strips. Add to sauce and simmer, uncovered, stirring occasionally, until tripe is a little bit more tender but still slightly chewy, 45 minutes to 1 hour. Season with salt and pepper.
5. Serve tripe sprinkled with finely grated Pecorino Romano cheese and additional chopped fresh mint. Serves 4 main-course servings.
Notes: Tripe in sauce can be cooked 2 days ahead and chilled, covered. Reheat before serving. Tripe is excellent served over pasta.
Good luck and enjoy! =)
Source(s):
http://www.cookiesfromitaly.com/...
Whats that?? Never heard of it!!!
If the butcher in your supermarket is unavailable then go to a butcher. You may be able to find some already par-boiled and therefore clean and without the hassle of doing all the prep-cleaning work.
Below you'll see ample information regarding this often unappreciated food. It's regarded gourmet in parts of the South (USA) and in such places as Italy, Spain and Portugal.
Please enjoy it (as much as I do).
its good of u boil it til tender then make a good tomatoe based sauce with it . if u would like a recipe email me an i would give it to u at www.kaparrw@yahoo.com its really good i've been eatin it all my life its a southern dish!!!