great recipe, Sal. My Neopolitan grandparents and mother used to cook it when i was very young but i don't remember how it was done. As i got older i came to enjoy the more tomato based recipes - spain/rome/france. Tripe is still, in general, frowned upon in England as it has too many negative associations - i find that a real shame because it is a very enjoyable food. David from UK
Great job, I grew up eating it in an Italian family, my Grandmother from Naples and Grandfather from Bari. It was just another wonderful regional version in a delicious red sauce! I want to try your version but I am on the low carb diet so I may not use the potatoes unless I make it a cheat day! Thanks for making it for us it looks delicious....... but then tripe always is! 😋
I can find it easily almost on every corner where I come from, Rochester NY, and they sell it in its raw form so we all know how to or learn how to cook it here.
Never had it this way. Usually in Sicily we had it with red sauce. This was in Marsala. But everything else was the same. I think we had escargot this way.
My neighbor Patsy(Pascual) and his wife Carmella always asked me to try their Tripe but when they told me it was cow's stomach I just couldn't. Smelled great.
Im Siciliano and Mexicano and when i was 7 yrs my job was to cut the trippa into squares and stripes, you can still find raw tripe in Mexican-style butchers
I like my tripe firm a bit . Not soft It’s soft when your purchase cooked or pre boiled ,a good test tripe must be row when you buy And cook slow in a peeled tomato sauce I cut to piece then put some red wine to evaporate for while in the pot lid on remove the juice from the tripe drain any liquid prior add onion oil and cook till onion soft then add tomatoes peeled basil salt let cook till reach you prefer time to cook Delicious yummy
I Live in PHILADELPHIA, I can get tripe fresh in many food stores, not like he was saying! It's not hard to prepare, I used a pressure cooker it takes about an hour!!!
great recipe, Sal. My Neopolitan grandparents and mother used to cook it when i was very young but i don't remember how it was done. As i got older i came to enjoy the more tomato based recipes - spain/rome/france. Tripe is still, in general, frowned upon in England as it has too many negative associations - i find that a real shame because it is a very enjoyable food. David from UK
Great job, I grew up eating it in an Italian family, my Grandmother from Naples and Grandfather from Bari. It was just another wonderful regional version in a delicious red sauce! I want to try your version but I am on the low carb diet so I may not use the potatoes unless I make it a cheat day! Thanks for making it for us it looks delicious....... but then tripe always is! 😋
all I've ever bought is fresh tripe. no comparison for making the best dish.
I can find it easily almost on every corner where I come from, Rochester NY, and they sell it in its raw form so we all know how to or learn how to cook it here.
Never had it this way. Usually in Sicily we had it with red sauce. This was in Marsala. But everything else was the same. I think we had escargot this way.
I'm from the East Coast in the US. It's sold in many places, I've never seen it already cooked from any market but they do clean it.
They clean with soda take all the flavour away
@@Summer-o7j hmm, I didn't know. Is it soda, as in soda pop or baking soda?
@@suzannevega2289 soda water 🤣😂😂😂🤣🤣🤣
My neighbor Patsy(Pascual) and his wife Carmella always asked me to try their Tripe but when they told me it was cow's stomach I just couldn't. Smelled great.
Im Siciliano and Mexicano and when i was 7 yrs my job was to cut the trippa into squares and stripes, you can still find raw tripe in Mexican-style butchers
I love row tripe from butcher but no many sale it row it’s sort pre boil or something
I like my tripe firm a bit . Not soft
It’s soft when your purchase cooked or pre boiled ,a good test tripe must be row when you buy
And cook slow in a peeled tomato sauce
I cut to piece then put some red wine to evaporate for while in the pot lid on remove the juice from the tripe drain any liquid prior add onion oil and cook till onion soft then add tomatoes peeled basil salt let cook till reach you prefer time to cook
Delicious yummy
I Live in PHILADELPHIA, I can get tripe fresh in many food stores, not like he was saying! It's not hard to prepare, I used a pressure cooker it takes about an hour!!!
you should use (Sellerirot and persillerot in Norwegian)instead of cellery stick -I think it is hard to find in USA though
I used to use that in other dishes when I lived in the US. It's not so difficult to find.
@@actuallyitalian ok.that is good ,maybe it depends on where you live in US
@@Gullvivas That could be the case.
Bravo , Tripe sind meine Spezialität ich komme aus Kroatien( Dalmatien) und habe das schon als Kind gegessen.Guten Appetit Italien.❤🎉