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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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

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

Nutrition Facts

369 calories; protein 22.8g 46% DV; carbohydrates 35.8g 12% DV; fat 14.6g 23% DV; cholesterol 197.6mg 66% DV; sodium 1723.3mg 69% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/26/2019
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
(3)
13 Ratings
  • 5 star values: 13
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/26/2019
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
(3)
Rating: 5 stars
05/09/2014
Wonderful. We put it on pasta. Well certainly make again. Read More
(2)
Rating: 5 stars
12/08/2018
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 . Read More
(1)
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Rating: 5 stars
11/10/2015
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. Read More
(1)
Rating: 5 stars
01/04/2016
Recipe was good, I didn't use pancetta and it was still flavorful. Read More
(1)
Rating: 5 stars
07/20/2017
Fantastic! Tender and delicious. The mint added a unique flavor to the dish. Made it according to the directions and it was superb. Read More
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Rating: 5 stars
10/28/2018
Left out the mint but boy oh boy. Delish!! Read More