Roman Style Tripe
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Recipe Summary Roman Style Tripe
When prepared in this method, tripe has a pleasantly mild, but distinct flavor. When it comes to great sauces for dipping crusty Italian bread, it doesn't get any better than this.Ingredients | Burgundy Style5 quarts cold water2 ½ pounds honeycomb beef tripe½ cup white vinegar2 teaspoons salt1 teaspoon vanilla extract1 bay leaf1 tablespoon olive oil4 ounces pancetta bacon, diced1 onion, diced6 cloves garlic, minced3 cups marinara sauce1 teaspoon red pepper flakes1 (15 ounce) can garbanzo beans, drained1 bunch fresh mint leaves, choppedsalt and ground black pepper to taste¼ cup freshly grated Parmigiano-Reggiano cheese, or to tasteDirectionsCombine water, tripe, vinegar, salt, vanilla, and bay leaf in a large stockpot over high heat. Bring to a boil and skim off any foam that accumulates. Reduce heat to medium-low, cover pot, and simmer for 1 1/2 hours. Transfer tripe to a plate and set aside to cool. Reserve 1 to 2 cups of the cooking liquid.Heat oil in a large skillet over medium heat. Add pancetta and onion; cook and stir until pancetta is browned and onion is translucent, 6 to 7 minutes. Stir garlic into pancetta mixture; cook and stir until aromatic, about 2 minutes.Stir marinara sauce, 1 cup reserved tripe liquid, and red pepper flakes into the pancetta mixture. Reduce heat to low and simmer for 30 minutes.Cut tripe into 1-inch cubes and add to marinara-pancetta sauce; stir to combine. If needed, add 1 cup of the reserved tripe liquid. Simmer for 30 minutes.Mix garbanzo beans and mint into the sauce. Season with salt and black pepper to taste. Sprinkle with Parmigiano-Reggiano cheese and serve.Info | Burgundy Styleprep:
15 mins
cook:
2 hrs 40 mins
total:
2 hrs 55 mins
Servings:
6
Yield:
6 servings
TAG : Roman Style TripeSoups, Stews and Chili Recipes, Soup Recipes, Pork Soup Recipes,
