Tripe Recipe Abruzzo Style
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Tripe Recipe Abruzzo Style
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- ½ carrot chopped
- ¼ onion chopped
- 200 grams Guanciale pig cheek
- 1.2 kg honeycomb tripe
- 3 bay leaf
- 800 grams tomato finely chopped
- black pepper
- oregano
- white wine
- salt fine
- extra virgin olive oil EVOO
- pecorino cheese
- 2 chili peppers only if you like it hot!, small, super hot
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!
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