LOCATION: Recipes >> Variety Meats >> Tripe 04
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Tripe 04
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Tippa alla Nonna
(Florentine Style Tripe)
2 1/2 lbs honeycomb tripe
3 tbs. olive oil
1 red hot chili pepper (dried)
2 cloves garlic, minced fine
1/2 cup chopped flatleaf parsley
10 oz. tomato sauce
10+ oz. water
pinch of grated nutmeg
1/4 cup grated Parmesan cheese
Cut the tripe into narrow strips (1/4 x 3 inches).
Place in a pot with a quart or two of water, bring to a boil and
cook for 30 minutes. Drain well, rinse in cold water.
In a heavy saucepan, heat oil, pepper, garlic and parsley over low
heat until the garlic is lightly colored nut brown.
Immediately add the water, tomato sauce salt and pepper, simmer
for twenty minutes.
Now add the rinsed trip, and continue cooking over low heat, covered
for about 2 hours. You may need to add a little more water.
When ready to serve (consistency of a thick soup), add the nutmeg
and parmesan cheese.
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