TRIPPA ALLA ROMANA: ROMAN STYLE TRIPE IN TOMATO SAUCE
Super tender and rich honeycomb tripe slow cooked in a savory Roman style tomato sauce.
Provided by Stephanie
Categories Appetizer
Time 2h15m
Number Of Ingredients 9
Steps:
- Place the tripe in a pot and cover with water. Season with salt and bring to a boil over medium high heat. Turn the heat down to a very low simmer and simmer for 1 to 2 hours, covered, until very tender. Add water as needed. Remove the tripe from the cooking liquid, reserving the cooking liquid. Let the tripe cool slightly before cutting into 1 x 2 inch strips.
- Meanwhile, while the tripe is cooking, make your tomato sauce: In a pot, crisp up the guanciale or pancetta until brown and crispy and the fat renders out. If not using, heat up 1-2 tablespoons of oil over medium heat. Add the onion and garlic and cook, until soft but not brown. Stir in the crushed red peppers and tomato paste. Add the tomatoes, the cut up tripe, and 1/2 cup of the tripe cooking liquid. Bring to a simmer for for 30 mins to 1 hour, partially covered. Taste, season, and finish generously with parm. Enjoy with toasted bread, if desired.
DEEP-FRIED TRIPE RECIPE
Deep-frying tripe may also be one of the easier ways to introduce offal-squeamish eaters to the joys of stomach. Its winning crispiness not only creates textural pleasure but also disguises the looks of the honeycomb, which not everyone finds to be an asset.
Provided by Chichi Wang
Categories Appetizer
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Mix flour with salt, pepper, and cayenne pepper or paprika.
- Heat up oil in your wok to 375°F (190°C). Dredge tripe in flour and shake off excess flour. Slip pieces of tripe into hot oil. Do not crowd the tripe, deep-frying a few sections at a time until golden brown, 1 to 2 minutes.
- Transfer tripe to a plate lined with paper towels to drain off excess oil. Serve with your choice of vinegar for dipping.
Nutrition Facts : Calories 292 kcal, Carbohydrate 7 g, Cholesterol 178 mg, Fiber 0 g, Protein 14 g, SaturatedFat 3 g, Sodium 156 mg, Sugar 0 g, Fat 23 g, ServingSize four as an appetizer, UnsaturatedFat 0 g
FRIED TRIPE
Another way to use those organs that are becoming the "posh" thing in expensive restaurants. A delicacy that has been enjoyed by slaves and African-Americans for years. Mexicans use it in their Menunudo.
Provided by mightyro_cooking4u
Categories Beef Organ Meats
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil to 350 degrees F. Boil tripe until tender. Allow to cool enough to handle. Cut tripe into strips or cubes. Mix flour, salt, and both peppers. Dredge tripe in flour mixture. Fry until golden brown. Drain on paper towels.
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