Authentic home cooking from Italy, with US measurements. 
Tripe... My Way
Tripe is often considered by many to be part of the internal organs of cattle, but it is actually just the stomach or parts of the stomach of ruminant animals. In the past, it was an affordable way for poor people to get nourishment. There are many tripe recipes both in Italy and around the world. In Italy, the most famous is the Tuscan Lampredotto, an old tripe dish that was served on the streets in a sandwich, especially in Florence. Recipes in Rome, Veneto, and Naples are similar, while in Milan it is served with beans and called Busecca. This recipe is very simple, but it requires a long cooking time, which can be shortened by using a pressure cooker. The result is even tastier and doesn't fill your house with a strong smell. Tripe is sold either in whole pieces or already cut into strips after being cleaned, washed, and frozen. You can usually find it in all supermarkets and, of course, at butcher shops.
Tripe... My Way
Tripe is often considered by many to be part of the internal organs of cattle, but it is actually just the stomach or parts of the stomach of ruminant animals. In the past, it was an affordable way for poor people to get nourishment. There are many tripe recipes both in Italy and around the world. In Italy, the most famous is the Tuscan Lampredotto, an old tripe dish that was served on the streets in a sandwich, especially in Florence. Recipes in Rome, Veneto, and Naples are similar, while in Milan it is served with beans and called Busecca. This recipe is very simple, but it requires a long cooking time, which can be shortened by using a pressure cooker. The result is even tastier and doesn't fill your house with a strong smell. Tripe is sold either in whole pieces or already cut into strips after being cleaned, washed, and frozen. You can usually find it in all supermarkets and, of course, at butcher shops.
Open in Cookpad AppSteps
- 1
Rinse the tripe well several times in a colander with warm water. Drain, place in a pot, add 8 1/2 cups cold water (2 liters) and a handful of coarse salt, and cook in a regular pot for about 20 minutes after it starts to boil.
- 2
Most people skip this step, but it helps remove excess fat from the tripe, which is very fatty, and cleans it thoroughly. I assure you it doesn't lose its flavor, but it makes it easier to digest.
- 3
Meanwhile, heat 4 1/4 cups water (1 liter) with a bouillon cube. Clean, wash, and finely chop the vegetables along with the herbs (except for the sage and bay leaves).
- 4
After the first cooking, drain the tripe, rinse it well, and discard the cooking liquid.
- 5
Place the tripe in a pressure cooker with 1 tablespoon olive oil, the chopped vegetables, sage, and bay leaves. Stir well to combine and cook uncovered for 5 minutes, stirring occasionally.
- 6
Increase the heat and add the white wine to deglaze. Add the hot bouillon, salt to taste, add 3 tablespoons canned tomatoes, and cook until the tripe is very, very tender.
- 7
With a pressure cooker, it cooks in about 1 hour and 45 minutes. In a regular pot, it takes 2 to 3 hours.
- 8
The tripe should be extremely tender. Serve the tripe in a bowl with slices of toasted rustic bread and grated Parmesan cheese.
- 9
IF YOU HAVE LEFTOVERS, freeze them in a container as soon as they are cool. They will keep for about 5 months.
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