luglio 8, 2009
We have already noticed that in Tuscany we love offal and entrails, parts of animals less noble, but not less flavourful at all: chicken liver crostini, spleen crostini, pork liver, buristo, paracore, Florentine abomasum tripe and tripe!
Tripe is made with the first three chambers of cow’s stomach: rumen, reticulum and omasum: they’re not different in flavour, they only differ in their aspect, since they can be flat or honeycomb. Tripe is a typical dish of many Italian regions, the one I’m going to tell you is how my grandad Remiglio used to cook it, according to the Florentine style.
When I was a child I was sceptical about tripe: when you first see it, it doesn’t seem very tasty, especially if you’re young and a little picky! but when you taste it… no fear anymore! It’s tender, tasteful, with a smooth and typical flavour. You do need half a kilo of Tuscan bread to soak into the sauce!
Ingredients (serve 4):
- tripe, 800gr
- ripe tomatoes, 500 gr
- carrot, 1
- red onion, 1
- celery, 1 stalk
- parsley, 1 bunch
- extra virgin olive oil
- salt & pepper
- grated parmesan cheese
Clean well tripe and rinse it, then boil it for 10 minutes. remove tripe from the water and cut it into thin slices.
Chop thinly carrot, celery, onion and parsley and fry slighly in a large pot with a plenty of extra virgin olive oil. When it gets brown and tender, add tripe slices and let it to take flavour, stirring for some minutes.
In the meantime, peel and deseed ripe tomatoes, chop them and purée them to have a smooth tomato sauce, water down with a cup of water and pur it into the pan over the tripe. Season with salt and pepper and let simmer with a cover per at least 45 minutes, paying attention not to let it dry. The liquid amount will depend on the kind of tomato you have used. So, at the end of cooking, if the tripe is not yet cooked through, add some more water. If it is too watery instead, let it cook without cover for some minutes more.
At last, tripe should have a nice liquid tomato sauce, to eat with tons of Tuscan bread. Before to eat it, sprinkle with a large spoonful of grated parmesan, set aside for five minutes and then serve it warm.
These ingredients are for 4 people, but on Saturday I had it with my mum and we finished it, since we are the only ones to love it in my family. Tripe is a low-cal food, luckily: it contains 5% of fat only!