Country you go tripe you find. But goodness always assured. Because, like many poor dishes, it is rich in flavors
It was born as a poor dish, as a waste from slaughtering and today it is a very sought-after ingredient, protagonist of many tasty recipes. Let's talk about tripe.
What is tripe
Let's start from the beginning because not everyone knows what tripe really is.
It is a part of the stomach of the bovine or, better, of several parts.
In fact, we distinguish between rumen which is the thickest, thickest and fattest part of the tripe and represents 80% of the whole stomach of the animal; then there is the lattice which is the most spongy part of the tripe; the'omaso it is the leanest part with a lamellar structure with white pleats; the'abomaso it is the real part of the stomach and is the one closest to the intestine and in turn is divided into gala, the lean part, e Spannocchia, the fattest part.
How to clean the tripe
Usually you find it already clean on the market, but if you want to ensure a job well done, here are some tips.
First boil it for a few minutes in water and lemon.
Then wash it under running water to remove the fat and impurities and then soak it in water and lemon juice for an hour before drying it and cutting it into pieces.
When we talk about lemon we really mean pieces of lemon that are immersed in water and not just juice.
How to cook tripe
There are so many ways to cook tripe. We will suggest you the 5 most famous.
Milanese tripe
Also called busecca, this is a very simple recipe that is prepared by cooking the tripe in the pan only with oil.
Then add a mixture of carrots, onion, celery and sage together with the puree and complete the cooking with the beans.
Roman-style tripe
This recipe is very rich and tasty because the tripe is cooked with a lightly fried celery, carrots, garlic and onion and then it is also added to the pillow.
Once all blended with wine pour the sauce and cook everything for a couple of hours over very low heat. The distinctive note of this dish is the addition of mint.
Some like to serve it with grated Parmesan or pecorino romano.
Florentine trippa
It resembles the Roman one, but does not have a pillow and its characteristic aroma is given by the addition of bay leaves.
Neapolitan tripe
This is the white and very light version of tripe.
After having cooked the tripe in the vegetable broth, it is simply seasoned with oil, salt, lots of parsley and lemon juice and served warm.
Stewed tripe with potatoes
Another very rich and tasty recipe.
Here the tripe is cooked in the broth and then sautéed in a pan with a mixture of celery, carrots and onions cooked in butter.
Also add the vegetables of the broth and blend everything with white wine. Continue cooking with the addition of vegetable broth and a little slow-cooking sauce for about 2 hours.
Once cut into pieces the potatoes are cooked with tripe for about 30 minutes together with the lemon peel and a piece of parmesan rind.
This recipe should be served hot with plenty of grated Parmesan and croutons.
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