Go Back
+ servings

Tripe & Tomatoes

Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 6
Calories 694

Ingredients

  • 4 lb. of cleaned honeycomb tripe
  • 1 tsp sea salt
  • 2 bay leaves
  • 4 Tbsp extra virgin olive oil
  • 1 medium onion finely diced
  • 1 carrot finely chopped
  • 1 celery stalk finely chopped
  • 1 Tbsp tomato paste
  • ½ cup water + more if needed
  • 1 can 28 oz. diced tomatoes
  • 1 package 12 oz. frozen peas
  • Sea salt and freshly ground pepper to taste
  • Extra virgin olive oil
  • 12 basil leaves sliced thinly (chiffonade)
  • Grated pecorino cheese for serving

Instructions

  • All ingredients ready? Let's begin!
  • Give the whole tripe a quick rinse under cold water and pat dry with paper towels. Slice the tripe into strips that are 1 ½ inches long by ½ inch wide.
  • Place the tripe in a large pot. Pour in enough water to cover the tripe completely. Add 1 heaping teaspoon of salt and 2 bay leaves. Turn the heat on to high and bring to a boil. Reduce the heat so the water is at a low rolling simmer. Cover the pot and cook for 30 minutes or until the tripe has softened to a gentle chew. Add water if needed. Drain in a colander, discard the bay leaves, and set aside.
  • In a large skillet over medium heat, warm the olive oil. Add the onion, carrot, and celery to the pan and cook until the onions start to soften, approximately 5 minutes.
  • Dilute the tomato paste in ½ cup of water, stirring until well combined. Add this to the pan and cook for an additional 5 minutes.
  • Add the tomatoes and pre-cooked tripe to the pot. Simmer, partially covered, for 25 minutes or until the tripe is completely tender. Add water if needed.
  • Add the peas and allow the dish to come up to a boil so the peas cook through but aren’t mushy.
  • Season with salt and pepper to taste.
  • Transfer the tripe and tomatoes to individual serving bowls. Drizzle with olive oil. Garnish with basil and sprinkle generously with pecorino cheese.
  • Serve while warm with crusty bread slices and a nice Italian dry red wine.

Video

Nutrition

Calories: 694kcal | Carbohydrates: 64g | Protein: 65g | Fat: 75g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 36g | Trans Fat: 4g | Cholesterol: 220mg | Sodium: 773mg | Potassium: 1275mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1979IU | Vitamin C: 9mg | Calcium: 160mg | Iron: 8mg