Tripe Recipe Abruzzo Style
Servings 4
Equipment
- Medium size pots
- Chopping-board
- Knite
- wooden spoon
Ingredients
- ½ Carrot chopped
- ¼ Onion chopped
- 200 grams Guanciale pig cheek
- 1.2 kg Honeycomb tripe
- 3 Bay leaves
- 800 grams Finely chopped tomatoes
- Pepper
- Oregano
- White wine
- Fine salt
- Extra virgin olive oil EVOO
- Pecorino
- 2 Small super hot chilli’s only if you like it hot!
Instructions
- 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!