Ingredients for 4 people:
- 600 g. of uncooked tripe
- 400 g. of tomato sauce or peeled tomatoes
- a white onion
- a clove of garlic
- a few leaves of parsley
- a dried tomato
- a bunch of mint
- 2 bay leaves
- half a glass of red wine
- pepper
- salt
Preparation:
In a thick-bottomed saucepan with a lid, fry the tripe, previously cut into thin strips, in extra virgin olive oil to brown it slightly and develop its unique flavours.
In the meantime, finely chop the onion, carrots, celery, parsley, dried tomato, garlic and mint to obtain a fragrant and tasty aromatic mixture. Add these vegetables to the fried tripe, together with a bay leaf which will give a touch of perfume to the dish, to be removed at the end.
Don’t forget to deglaze with wine, preferably red, with a strong flavor such as a Cannonau di Sardegna or a Sicilian Nero d’Avola, which will perfectly complement the flavor of the tripe. Also add some fresh tomatoes cut into fine pieces, to give a touch of freshness and acidity to the dish. Season with salt and pepper to taste and add half a glass of water to ensure the right consistency and humidity during cooking.
Bring everything to a boil, then reduce the heat and cover with the lid to allow the flavors to blend and the tripe to cook slowly for about 50 minutes, or until it is soft and tender to the palate. At the end of cooking, remember to remove the bay leaf to prevent its flavor from becoming too predominant.
Before serving, let the dish cool slightly, so that the flavors develop even more and blend perfectly. The tripe will be soft, tasty and perfectly seasoned, ready to be enjoyed in all its goodness.
Accompany this delicious dish with a good red wine, as previously recommended, such as a Cannonau di Sardegna or a Sicilian Nero d’Avola, with their Mediterranean scrub fragrances that blend perfectly with the intense and enveloping flavors of the tripe. A perfect combination for a dinner full of flavors and tradition.
Enjoy your meal!!
