My husband loves tripe, and I prepare it for him in two different ways, one with more vegetables and the other, that is, this one is much simpler, except that it has herbs and tomato concentrate. Both are very tasty, and if you are a fan of this dish, try to make both and give a rating. Follow recipe.
Ingredients: simple, total time: 2h and 30 min, 4 servings
500 g tripe
150 g of smoked bacon
3 red onions/ finely chopped
4 cloves of garlic/ finely chopped
2 tsp red ground pepper
2 bay leaves
2 Tablespoons of tomato concentrate+170 ml of water
1 tsp of dried or fresh parsley
1 Tbsp celery leafs/ finely chopped
pinch of salt
1/2 tsp pepper
1/2 tsp of dry spice /Vegeta
1/2 teaspoon of crushed chilly
3 Tablespoons of olive oil
100 ml of red wine
2 – 3 large spoons of breadcrumbs
water in which we cooked the tripe
Preparation:
Boil the thermally processed cooked tripe for about 10 minutes, then pour the water and put another one in which we cook for another 10 minutes. Turn off the heat and leave the tripe in that liquid while you prepare the rest. Do not throw away the water, you will need it.
Sauté the diced smoked pancetta-bacon in a little olive oil over a slightly moderate heat. When it has reached transparency, take it out of the pot and put it aside.
Add the red onion to the same pot and sauté it well for about 7 – 10 minutes. The onion must be glassy and soft. Turn off the heat and take a stick blender and blend the onions well.
After that, turn on the heat again then add the chopped garlic, stir, and as soon as it smells, put the drained tripe that you have cut into strips. Stew for a few minutes and immediately add the bay leaf, bacon and all the other spices from the composition, mix well, stew for about 10 minutes, then add red wine.
When the alcohol has evaporated, add crumbs to the tripe and cover with the other water in which the tripe was cooked.
Stir the tripe from time to time so that it does not burn and add water if necessary until it is soft for about 2 hours. Cook on slightly moderate heat! In this way, we will get the thickness, and if necessary, add crumbs for a thicker sauce, or add water as necessary. Towards the end, add chopped celery leaves and parsley, stir and turn off the heat.
Serve cooked and sprinkle with grated hard goat or sheep cheese. Serve warm in deep plates. This dish go well; gnocchi, potatoes, pasta, or some dumplings.
NOTE: Do not add a lot of salt because of the smoked bacon, it is better to check the taste of the dish before adding it. Buon appetito!
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