Tripe (Trippa) - Ivo's Special Recipe (Delicious)
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- Опубліковано 19 лип 2022
- I developed this recipe a number of years ago for tripe, and it is always a big hit, with anyone who has it!! In fact, most people say it's the best they have ever had, which is such a great compliment to receive. So I am very happy to finally be able to share my very special recipe with you, and I sure hope you give it a try - it's delicious :)
Tripe (Trippa) (Beef Tripe) Ivo’s Special recipe
Ingredients
• 5 TBSP Extra Virgin Olive Oil (EVOO)
• 1 dry chili pepper (or fresh chili pepper or use chili flakes)
• 1 celery stalk (i.e 1 celery stick/rib) sliced and diced
• 1 small to medium size sweet onion, sliced thin then diced
• 1 garlic clove, sliced and diced
• 60 gm (2 oz) of prosciutto, diced (if buying by the slice, get a thick slice)
• 2 pieces of sun-dried tomato
• Approx. 170 gm (6 oz) of lamb (any cut of lamb will do, suggest using the most economical)
• ½ cup, dry, white wine (do not use sweet wine)
• 1 jar of passata (i.e. strained tomatoes) (about 750 ml - 1 liter or 25 oz to 34 oz)
• 1 sprig of fresh rosemary
• Approx. 1.2 kg (2 ½ lbs) of tripe
Method
• Put tripe in a large pot of water, bring to a boil, then boil for 30 minutes. Remove Tripe and let cool (or you can cool it down using cold tap water).
• Remove any excess fat from the tripe, then cut it up into ½ inch to ¾ inch wide strips and keep the strips around 4 - 5 inches long (there will be variation in sizes, but don’t worry). Set aside.
• In a large pot (I like to use a Dutch oven) add your EVOO, chili pepper, celery, onion, garlic, prosciutto, sun-dried tomatoes, and lamb. Cook on medium heat for about 10 minutes, stirring occasionally
• Add the white wine, mix well, and cook for 5 minutes. This now becomes the base of our sauce.
• Add the strips of reserved tripe and mix well - ensure all the tripe is coated well with all the ingredients, and cook on medium for 5 minutes, stirring occasionally. Add salt to taste
• Add your passata (i.e., strained tomatoes) (salt to taste again if needed) and your sprig of rosemary. Toss to coat evenly, bring to boil, then drop down to simmer
• Simmer for a minimum of 1 hour, preferably, up to 2 hours
• Remove and serve hot - enjoy - it’s delicious!!
My Kitchen Gear
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Thank you! - Навчання та стиль
I was blessed to live in Florence for 4 months, ate it often! Love it!
You are a great cook. For this recipe I will sit on the couch. Look forward to the next one.
My grandmother was an Italian Swiss German whatever! Lol My grandfather was in Texan that's about all I remember but my grandmother used to make tripe with a red sauce like this and maybe this was it and I haven't found a recipe like this till now. I cannot wait to try it. Thank you very much.
Very nice to hear and glad you are going to make this tripe recipe...comes out great every time 👍👍
I have been making this tripe for quite some time now and do use Mario battali's recipe and it comes out Fantastic in every way. I do use his own tomato sauce tripe recipe but tweak it a little to fit my taste and let me tell you it is totally off the hook. My son goes crazy for it when i make it and i do make a few quarts and freeze it for later meals. Fresh baked Italian loaf of bread with butter is the crown on top of this fantastic dish.
Fantastic Ivo..brings back many memories of my father cooking trippa..it's a delicious dish!..thanks for sharing. 👍
I love tripe❤… I’ll be trying your recipe soon😊 The fact that my family can’t stand it makes me sooo happy! All for me🎉🎉🎉
LOL.....So glad you are happy and you are going to absolutely love this tripe recipe 👍👍☺️☺️
When I was a girl (many years ago) we had butchers and my Mum cooked the tripe up with onions, I believe the tripe was floured and cooked and then cooked in salted milk/water or chicken stock from cube. We ate it with bakers' bread and butter.
Thanks for sharing your memories with us 👍👍
I’m trying to picture the cooking process. First you would flour it. Did you then sauté it and then cook it in stock ? If not , how did you manage to cook it in a liquid base. Seems the flour would just dissolve into a roux like mix.
Eating it with baker’s bread and butter sounds delicious.
I’m intrigued by your suggestion, can you possibly share any further details?
@@Nellis202 I did not use any flour at all....if you watch the video again, you will see the exact process and in the description below, you will find the complete recipe 👍👍
@@CookingwiththeCoias
Oh , I am so sorry. I must have inadvertently directed my comment to you instead of one of your viewers.
Love your recipe by the way , and its definitely on my to do list ✅
@@Nellis202 ....on worries at all🙂 I'm just happy you enjoyed this recipe 👍👍
Looks great! I learned my recipe from my dad. I made some a few months ago. I make it a little more on the saucy side but your recipe looks delicious as well. I think you have to have grown up with it to like it. Much like the dried meats. I love the Italian tradition and try to hold on to as much as I can. I love the gestures too. My dad did the same thing when something was delicious. I'm glad I found your channel.
Thanks for writing in and glad you're enjoying the channel.....I have plenty more to come 👍👍
Looks amazingly delicious, will be cooking it tomorrow. Loved tripe since I was a kid & now 78 yrs . Thank you ❤
So happy to hear this - you are going to love it
I am literally going to give this a try. I've been trying tripe ever since the Sundays when my Grandma would cook it and we'd be like "Damnit, Grandma's cooking up another pot of farts." I've tasted it so many times and can't do it, but it's because of the taste, not the texture. Texture I'm fine with. I'm always looking to try a new preparation to see if it's my version of tripe. Count me in.
Fantastic!! Let me know how you like it - I love it👍👍
i love tripe - thanks for such a detailed recipe.
So glad you enjoyed this tripe episode and I hope you give this recipe a try - it really is delicious 👍👍
As one of your viewers commented, “ waste not, what not “ . There’s a lot of truth to this old adage, but I think the real reason it was consumed was because red meat was just too expensive for most people, especially in Europe. My parents were simple country people (peasants) from a small Apennine mountain village and right after the war, life was pretty hard. Tripe was one of the few high protein meats they could afford. I grew up with it and learned to love it. But for the uninitiated, it might be difficult to acquire a taste for it.
My husband has wanted me to cook tripe for a long while. I'll give your recipe a go soon. Not promising that I can eat it though😉
LOL....you will have to at least give it a try, then let me know :)
People are funny especially when you say cow's stomach they seem to run for the hills! It is an acquired taste but definitely worth trying before you say NO. I still can't get my wife to try it but maybe someday she will until then she doesn't know what she is missing. Yum yum!!!!
Our meat market (Smithfields) has been moved out of London after 800 years. It is now in Dagenham and is extremely hard to get at!
Thank you for the recipe Ivo! I always wanted to try tripe because it’s a good protein source. This recipe was awesome! I only kept it on the heat for about an hour because the passata I got was thick after 20 minutes. Also is there a way to kill the smell of the tripe before boiling it? This was so good and I’ll definitely make it again!
So glad you like this recipe KG - as for the smell, the best thing you can do is add a lemon to your water when cooking it. Just cut the lemon in half and put it in the water (do not add lemon juice - just the cut lemon)
You can also try putting vanilla in your water when boiling the tripe! I learned this trick from chef morio batalli and it works fine.
I saw an Italian grandma use white vinegar while boiling
Just found your channel after making tripe casserole from Britain's Chef John's recipe, but I am still waiting for it to soften up after an 90m it's still tough like leather?
1.32lb of beef tripe. If it doesn't soften up after 2 hours I am going to toss it and make your recipe instead when I go back to the shop to buy more tripe. From a butcher this time and not from the Greek supermarket !
You are going to absolutely love this recipe...comes out delicious every time 👍
Always buy fresh tripe from the butcher , never from a supermarket. 😊
I have never tried tripe but enjoy most offal so would like to try cooking this! Do you remove the fat because of the taste or for healthier eating?
I remove it for both reasons, if you leave it on, it will still be fine, but it is so easy to remove, it will make a bit of a difference. I think you are going to really enjoy this and since you never had tripe before, I'm very happy and honored, that you will be trying my recipe first :) Enjoy!!
So envious you have been able to buy such a high quality tripe. (and lamb bone). This does not seem possible in UK. have to buy online and the quality is not so good.
Oh no.... hopefully that could change someday 👍👍
I know this is from a year ago but could you yell me how this would be as leftover, how to reheat, I'de like to make it for a friend but they live a few+ hours away.
it will actually be even better as a leftover the next day :) Just put a bit of olive oil in a pan (such as 1 or 2 tablespoons) then add your tripe and heat on medium heat, stirring every so often until it is heated right through - your friend is going to love it!!
idk if this is normal but every time i get tripe it smells either of gasoline or ammonia and has an off taste, despite my best attempt to wash and clean it well with different methods, can't say i really enjoy it but i love this dish i make that also uses pork tongue, heart and large intestine aside from the tripe in it too
...definitely not normal...should not smell like gasoline.....
always has some off taste no matter where i get it from and i have to wash it with salt, backing soda, flour and vinegar then boil it with vinegar to try and remove any of this off taste but still not good enough@@CookingwiththeCoias
@@ARCSTREAMS .... perhaps you can just try this recipe and let's see how it turns out 👍
i done it a couple different ways all of them good but i think this is just the way tripe tastes maybe my description of it may have been a bit off anyways i done it with other ofal meats in soufrito and zimino with spinach and tomato sauce, came out pretty good @@CookingwiththeCoias
Some recipes call for 30 min boil, some 90, one had 300 minutes. I’m confused
i would suggest just trying my recipe as you will not be disappointed.....30 minutes to boil is plenty, especially since we are3 going to continue cooking it afterwards - hope you give this recipe a try :)
What is Tripe (trippa)
I was afraid you might ask :) It's beef stomach lining
@@CookingwiththeCoias well, waste not want not as my grandma and mom always said
Well, is one of the four parts of the cow’s stomach.
My absolute most abhorred meal, and my Mom is an amazing cook. She can make a stone soup taste out of this world, but when tripe were cooking I had scrambled eggs growing up.