How to Make Tripe Recipe Abruzzo Style
If you’re feeling adventurous in the kitchen, then you might want to try making a Tripe Recipe – Abruzzo Style. Tripe, the stomach lining of cows, is a unique ingredient that some may find intimidating. But fear not, as this recipe will guide you through the process of cooking it to perfection.
Savour the flavours of tender tripe cooked with fresh aromas and finely chopped tomatoes Abruzzo Style. This traditional Italian dish is perfect for those who want to experience a taste of Italy in their own homes. And who better to learn from than my Mamma? She’s been cooking this dish for years, and her version is simply scrumptious.
So, if you’re looking to try something new and exciting, give this Tripe Recipe Abruzzo Style a try. You won’t regret it.
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Clean the tripe thoroughly
Tripe can have a strong odor and taste if not cleaned properly, so it’s essential to clean it thoroughly before cooking.
Cook the tripe long enough
Tripe is a tough cut of meat, and it requires slow cooking over low heat to become tender. Cook it until it’s soft and tender.
Use ripe tomatoes
Using ripe, fresh tomatoes will give the dish a bright and delicious flavor. If fresh tomatoes are not available, canned tomatoes can be used as a substitute.
Tripe Recipe Abruzzo Style
- Medium size pots
- wooden spoon
- ½ Carrot chopped
- ¼ Onion chopped
- 200 grams Guanciale pig cheek
- 1.2 kg Honeycomb tripe
- 3 Bay leaves
- 800 grams Finely chopped tomatoes
- White wine
- Fine salt
- Extra virgin olive oil EVOO
- 2 Small super hot chilli’s only if you like it hot!
- Heat up the EVOO in a medium size pot and add the chopped carrots and onion.
- Once they begin to become golden in colour, add the guanciale and sprinkle some salt over the top.
- Cook the guanciale until the fat melts away and it begins to brown.
- Add the strips of tripe to the pot, along with a small glass of wine and mix it together well using a wooden spoon.
- Sprinkle a generous amount of fine salt on the tripe and mix it once again.
- Cook it for around 20 minutes, stirring occasionally and then add the finely chopped tomatoes, bay leaves, oregano, cracked pepper and celery leaves.
- If you like an extra kick, add a couple of small, whole chilli’s..my mum LOVES it extra hot so I used 2 from my father-in-laws garden.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
How to serve Tripe Recipe Abruzzo Style
Savor the tantalizing aroma of the hot and freshly cooked tripe as you scoop up a generous amount with a ladle into a medium-sized white bowl. To complete this delectable meal, serve it with some fresh and crusty Italian sourdough bread, which will complement the flavors of the tripe perfectly.
Make sure to serve it immediately while it’s still piping hot to fully enjoy the rich and succulent taste of the tripe.
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