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Tripe Recipe Abruzzo Style

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

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

Ingredients

  • 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!

Instructions

    Cup of Yum
  1. Heat up the EVOO in a medium size pot and add the chopped carrots and onion.
  2. Once they begin to become golden in colour, add the guanciale and sprinkle some salt over the top.
  3. Cook the guanciale until the fat melts away and it begins to brown.
  4. Add the strips of tripe to the pot, along with a small glass of wine and mix it together well using a wooden spoon.
  5. Sprinkle a generous amount of fine salt on the tripe and mix it once again.
  6. Cook it for around 20 minutes, stirring occasionally and then add the finely chopped tomatoes, bay leaves, oregano, cracked pepper and celery leaves.
  7. 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.
  8. E ora si mangia, Vincenzo’s Plate….Enjoy!