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.
Doesn't get any better than this!! I make this about once a month and it's SO worth the time. Every time. Notes: Don't substitute a different kind of tripe. Use the beef, honeycomb. I've tried other types. It's just not nearly as good. I also cook the tripe in my pressure cooker. I'm sure its not necessary. But I think it makes it a lot more tender. Maybe it's just my pan, but I've found that using 1.5 cups of reserved tripe liquid in the 1st round (pancetta mixture) prevents some burning. I frequently also substitute a high quality, thick cut bacon for pancetta. Lastly, I like the dish a little more spicy, so I use 1 1/2 teaspoons of red pepper flakes.
Read More Doesn't get any better than this!! I make this about once a month and it's SO worth the time. Every time. Notes: Don't substitute a different kind of tripe. Use the beef, honeycomb. I've tried other types. It's just not nearly as good. I also cook the tripe in my pressure cooker. I'm sure its not necessary. But I think it makes it a lot more tender. Maybe it's just my pan, but I've found that using 1.5 cups of reserved tripe liquid in the 1st round (pancetta mixture) prevents some burning. I frequently also substitute a high quality, thick cut bacon for pancetta. Lastly, I like the dish a little more spicy, so I use 1 1/2 teaspoons of red pepper flakes.
Love love love it. It very much reminds me of a cassoulet exccept the fact it is not baked. I would do this again. It could also be done with other meats such as pork.
OK , I made it 50 years ago with grandmother , Bidigetta ZandegiacomodeLugano , but it was amazing ! The problem is getting good honeycomb tripe . Please don't order the tripe in milk that costs a mint online . And screw the pancetta , use bacon . The tripe comes from the reticulum , or second stomach of a bovine . I am now working with a local large-animal veterinarian to find a source near me . The recipe here looks good , and I will use it as soon as I can . Nice dish for the Holidays if you know some adventurous eaters .
This recipe took me back to the "old" Little Italy in Pittsburgh I grew up in where every restaurant on the Avenue had "Trippa" on the menu.......but "Nona's" was best of all.
The only changes I made were actually 2 additions, 1 cup dry or semidry red vino & 4 oz. of guanciale along with the pancetta, everything else stays the same.
Got my son involved as he loves trippa, polpo, calamad, scungil just like his old man (pardon my Napoliatan dialect spelling).
Botton line: our effort came out perfect, even little sister raved. Two thumbs up Chef Giovani, molto buono, tante grazie.
I used sweet Italian sausage crumbled up instead of the pancetta. I also added parsley and basil to the marinara sauce. I like to chop up celery and sometimes I Some shredded carrots. I think they add layers of flavor. However, I’m sure its great just as written. Thanks for sharing this recipe.
This has quickly become a favorite. I grew up eating a spicy tripe dish but I prefer this dish now!!
Fantastic! Tender and delicious. The mint added a unique flavor to the dish. Made it according to the directions, and it was superb.
My parents used to eat tripe and I never tried it. When I saw this dish, I knew I had to try it and it was awesome.
The first time I made it, it was delicious. The second time my helper added allspice berries rather than peppercorn to the boil, and I added the black pepper later when I discovered the problem . I think it was even better, John!! The vanilla was a little enhanced over the vinegar, very pleasant, and even the little ones liked it. X thanks for your wonderful recipes??
