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Tripe

Tripe*** recipe image
This classic Italian preparation transforms honeycomb tripe into a tender, savory delight. Slow-cooked with butter, olive oil, and sweet onions, the tripe absorbs the rich, aromatic flavors of tomato sauce and fresh parsley. The result is a comforting dish with a unique texture that pairs perfectly with crusty bread for soaking up the juices. Ideal for family dinners or traditional gatherings, this recipe highlights the depth of flavor found in old-world cooking. It is hearty, warming, and deeply satisfying, offering a nostalgic taste of Italian home cooking. Serve it hot with plenty of grated cheese on the side for an authentic experience that celebrates simple, high-quality ingredients and timeless techniques.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 308.1
Dietary: Gluten-free, Vegetarian
Description
This classic Italian preparation transforms honeycomb tripe into a tender, savory delight. Slow-cooked with butter, olive oil, and sweet onions, the tripe absorbs the rich, aromatic flavors of tomato sauce and fresh parsley. The result is a comforting dish with a unique texture that pairs perfectly with crusty bread for soaking up the juices. Ideal for family dinners or traditional gatherings, this recipe highlights the depth of flavor found in old-world cooking. It is hearty, warming, and deeply satisfying, offering a nostalgic taste of Italian home cooking. Serve it hot with plenty of grated cheese on the side for an authentic experience that celebrates simple, high-quality ingredients and timeless techniques.
Ingredients
  • 3 pound Honeycomb tripe
  • 4 tablespoon Butter
  • 4 tablespoon Olive oil
  • 1 large Onion, sliced
  • 1/3 cup Fresh chopped parsley
  • 8 ounce Can tomato sauce
  • 1 cup Water
Directions
  1. 1
    Place the honeycomb tripe in a large pot of salted water and bring to a boil. Simmer for 1 hour to parboil and soften the tripe.
  2. 2
    Drain the tripe and allow it to cool until it is safe to handle.
  3. 3
    Cut the cooled tripe into strips approximately 1 inch by 3 inches.
  4. 4
    In a large heavy-bottomed pot or Dutch oven, melt the butter and olive oil over medium heat.
  5. 5
    Add the sliced onions and sauté until they are golden brown and tender.
  6. 6
    Add the cut tripe strips to the pot with the onions.
  7. 7
    Stir in the tomato sauce, water, and fresh chopped parsley. Season generously with salt and pepper.
  8. 8
    Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 1 1/2 to 2 hours, or until the tripe is tender.
  9. 9
    Check the liquid level during cooking; add a bit more water if needed to maintain a light sauce consistency.
  10. 10
    Serve hot with crusty bread and grated cheese on the side.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 308.1kcal
% Daily Value *
Total Fat 28.2g44%
Saturated Fat 9.9g50%
Cholesterol 32.2mg11%
Sodium 1053.5mg44%
Total Carbohydrate 13.1g5%
Dietary Fiber 3.4g14%
Sugars 8.1g
Protein 3.0g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: tripe, honeycomb, italian, onion, tomato sauce, parsley, butter, olive oil, simmer, slow cook, traditional, main course, comfort food, offal, rustic, homemade, hearty, savory, mediterranean
Read it online: https://www.chefs-mate.com/recipe/tripe/