Italian Tripe Recipe | Tripe with Tomato Sauce
Tripe (beef stomach) is a tough meat with a strong flavor. When slowly braised in a rich tomato sauce, though, it becomes tender and delicious!
Watch the Pasta Grammar video where we make this recipe here:
For this recipe, you will need:
- 1 1/2 cups (350ml) white vinegar
- 2 lbs (900g) tripe, cleaned and cubed
- 3/4 cup (180ml) extra virgin olive oil
- 1 clove garlic, peeled
- Crushed red chili pepper to taste (optional)
- 3-4 bay leaves
- 1 cup (240ml) white wine
- Fresh black pepper
- 3 cups (700ml) tomato puree
- 1 1/2 cups (350ml) water
- 2 tbsp (30g) unsalted butter
- 3.5 oz (100g) grated pecorino cheese (or to taste), plus more for topping
Bring a large pot of water to boil. Add the vinegar and tripe. Cook for 30 minutes. Drain or remove the tripe with a slotted spoon and set aside.
Add the olive oil, garlic and spicy pepper (optional) into a medium pot over medium heat. Allow the oil to come up to temp for 1 minute, then add the tripe. Sauté for 10 minutes, then add the bay leaves, wine and a generous sprinkle of salt and black pepper. Bring to a simmer and allow to cook for 2-3 minutes, or until the smell of alcohol evaporates.
Add the tomato purée and 1 1/2 cups of water. Bring to a simmer, partially cover, and allow to cook for 3 hours. Periodically, add a little more warm water to maintain the sauce's liquid. As it nears completion, stop adding water and allow the sauce to thicken to your liking.
Stir in the butter and grated pecorino cheese. Serve with some extra pecorino on top. Buon appetito!