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Braised Tripe With Tomato Sauce
(Trippa alla Piorentina)
What You Need:
  • ¼ cup olive oil
  • ¾ cup finely chopped onions
  • ½ cup finely chopped celery
  • 2 pounds fresh or defrosted frozen honey comb tripe, cut into 2-by-½-inch strips
  • 3 tablespoons tomato paste
  • 2 cups chicken or beef stock, fresh or canned
  • 2 tablespoons finely chopped fresh parsley, preferably the flat-leaf Italian type
  • ½ teaspoon finely chopped garlic
  • ¼ teaspoon dried marjoram, crumbled
  • ½ teaspoon salt
  • ½ cup freshly grated imported Parmesan cheese
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    How To Cook:
    1. In a heavy 3- to 4-quart saucepan or flameproof casserole that has a cover, heat the olive oil until a light haze forms over it.

    2. Add the onions and celery and cook over moderate heat for 8 to 10 minutes, stirring frequently, until the onions are soft and slightly golden.

    3. Add the tripe and toss it with the onions and celery until they are well combined.

    4. Dissolve the tomato paste in the stock and pour it over the tripe and vegetables.

    5. Add the parsley, garlic, marjoram and salt. Bring to a boil over high heat, then reduce the heat, cover the pan and simmer the tripe slowly, regulating the heat so that the surface of the sauce barely moves.

    6. If at any point the sauce becomes too thick, add a few tablespoons of stock. In 2½ to 3 hours, the tripe should be tender when pierced with the tip of a sharp knife.

    7. Serve as hot as possible on heated plates. Sprinkle each serving with grated cheese.
     
    Serving Size: 4
     This recipe is also available in:
    Cuisine » Europe » Italy
    Main Ingredient » Meat & Poultry » Tripe
    Main Ingredient » Vegetables » Tomatoes
    Dish » Stew
    Organic Food
    Kosher Food
    Dairy & Pasta
    Fruits & Vegetables
    Meat & Poultry
    Fish & Seafood
     


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