Tripe Aita Food

ITALIAN TRIPE RECIPE - TRIPPA ALLA ROMANA

Steps:

• Boil the tripe for 15 minutes in salted water with a whole onion, carrot and celery to remove the last of the odor. Drain and set aside.
• Coat the bottom of a skillet generously with olive oil. Sauté the chopped onion, carrot and celery over medium-low heat until the onions start to appear translucent.
• Add the tripe to the vegetables and salt and pepper to taste. Cook for a few minutes over medium heat.
• Add a ½ cup of white wine. Stir, and cook until the wine has evaporated.
• Add crushed tomato and a 1 1/2 cups of water to the tripe.
• Bring the sauce to a boil. Add a handful of fresh mint and a pinch of salt.
• Cover and cook the tripe in the sauce over medium-low heat for 2 hours.
• After the two hours, turn off the heat and add about 4 Tbs of freshly grated Pecorino Romano cheese. Stir to melt the cheese. Feel free to top with more pecorino when you serve the dish.

TRIPE AITA

Steps:

• Heat a large saucepan over medium-high heat. Add the oil and warm it until it ripples. Add the onion, garlic, and bell peppers, stir, reduce the heat to medium, and cook, stirring occasionally, for 10 to 15 minutes, or until the vegetables have softened and begun to turn golden. Stir in the tripe, tomato, and tomato paste and add the bouquet garni and enough water to just barely cover. Bring to a boil over high heat, decrease the heat to maintain a simmer, and cook uncovered for 1 hour, or until the tripe is tender when pierced with a fork (or try biting into a piece).
• Remove from the heat. If the tripe and vegetables have given off a lot of liquid and the sauce seems thin, strain the contents of the pan and set the tripe and vegetables aside. Return the liquid to the pan, bring to a boil, and cook until reduced to 1 1/2 cups. Stir the tripe and vegetables into the reduced sauce and season with salt and pepper. Decrease the heat to medium to reheat the tripe and thicken the sauce further. The dish should be stewlike, neither soupy nor dry. (At this point, the dish can be cooled, covered, and refrigerated for up to 3 days. Reheat before continuing.)
• To serve, preheat the broiler. Transfer the tripe, vegetables, and sauce to a broiler-proof shallow gratin dish or 4 individual baking dishes. Scatter the bread crumbs evenly on top, and broil until golden.