Tripe Recipe Abruzzo Style

Name: Tripe Recipe Abruzzo Style
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 serving
Ingredients: ½ carrot; ¼ onion; 200 grams Guanciale; 1.2 kg honeycomb tripe; 3 bay leaves; 800 grams finely chopped tomatoes; pepper; oregano; white wine; fine salt; extra virgin olive oil; pecorino; 2 Small super hot chilli’s

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Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
4
Course
Main Course
Cuisine
Italian

Tripe Recipe Abruzzo Style

Emily Stein

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

½ carrot chopped
¼ onion chopped
200 grams Guanciale pig cheek
1.2 kg honeycomb tripe
3 bay leaves
800 grams finely chopped tomatoes
pepper
oregano
white wine
fine salt
extra virgin olive oil EVOO
pecorino
2 Small super hot chilli’s only if you like it hot!

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Instructions

Heat up the EVOO in a medium size pot and add the chopped carrots and onion.
Once they begin to become golden in colour, add the guanciale and sprinkle some salt over the top.
Cook the guanciale until the fat melts away and it begins to brown.
Add the strips of tripe to the pot, along with a small glass of wine and mix it together well using a wooden spoon.
Sprinkle a generous amount of fine salt on the tripe and mix it once again.
Cook it for around 20 minutes, stirring occasionally and then add the finely chopped tomatoes, bay leaves, oregano, cracked pepper and celery leaves.
If you like an extra kick, add a couple of small, whole chilli’s..my mum LOVES it extra hot so I used 2 from my father-in-laws garden.
E ora si mangia, Vincenzo’s Plate….Enjoy!