Perris

Still learning
Premium Feather Member
Jan 28, 2018
3,938
17,318
567
Gower, Wales
many thanks, but I think I'm going to go with this instead
Roman-style tripe
Tripe is treated much like pasta in this classic Italian dish (trippa alla romana) – coated in a rich tomato sauce and topped with a handful of salty-sweet parmesan.

Serves 4-6
1kg tripe, sliced into thin ribbons, fat and gristle discarded
1 onion, diced
6 garlic cloves
Olive oil
Salt and black pepper
1 bay leaf
1 clove
A sprig of thyme
Water
230-470ml passata, to taste
Red pepper flakes, to taste
Parmesan or pecorino, to serve


1 Boil the tripe in a large pan of salted water for about 20 minutes. Drain and set aside.

2 Meanwhile, soften the onion and garlic over a low heat in olive oil in a casserole. Stir in the drained tripe and season well with salt and pepper. Add the bay leaf, clove and thyme, then add water to cover by 5cm.

3 Cover and simmer gently for at least an hour, until the tripe is extremely tender. Taste the broth and adjust the seasonings. Allow to cool then refrigerate overnight.

4 The next day, heat up the tripe, adding the passata and red pepper flakes and simmer for 15-20 minutes. Serve sprinkled with cheese.
 

Shadrach

Roosterist
Jul 31, 2018
16,559
124,901
1,582
Catalonia, Spain
My Coop
Oh my gosh, never owned a Television? You are a rare bird!
Apparently so. My dad wouldn't have one when I was a child. I used to go to a mates and watch Dr Who sometimes.
Once I was out of home I wasn't able to afford one. I lived in a shared house for a bit that had a TV and after watching people watching TV I decided I wanted my brain to live on for a while.:plbb
Later in life computers arrived and I took to those like a duck to water. Never seen the need for a TV since. Just about anything one wants to watch rather than watch what gets fed to you, is on the Internet.
 

Shadrach

Roosterist
Jul 31, 2018
16,559
124,901
1,582
Catalonia, Spain
My Coop
Uhhhh....no. Not common in the US.

Maybe @Shadrach or @LaFleche does?
Nope, no knowledge here. I don't/wont eat tripe. I wont eat Haggis either which is a major disadvantage for a Scott.
I will eat kidneys but I used to put them in steak and kidney puddings when I was more interested in cooking. I would just slice and fry them in garlic now I expect.
 

ronott1

A chicken will always remember the egg
Project Manager
Premium Feather Member
Mar 31, 2011
65,821
178,171
1,982
Woodland, CA
My Coop
Apparently so. My dad wouldn't have one when I was a child. I used to go to a mates and watch Dr Who sometimes.
Once I was out of home I wasn't able to afford one. I lived in a shared house for a bit that had a TV and after watching people watching TV I decided I wanted my brain to live on for a while.:plbb
Later in life computers arrived and I took to those like a duck to water. Never seen the need for a TV since. Just about anything one wants to watch rather than watch what gets fed to you, is on the Internet.
My Grandfather refused to have a water heater in His house. One blew up in a house a long time ago-- Grandpa was born in 1895 so he did not trust them
 

ronott1

A chicken will always remember the egg
Project Manager
Premium Feather Member
Mar 31, 2011
65,821
178,171
1,982
Woodland, CA
My Coop
many thanks, but I think I'm going to go with this instead
Roman-style tripe
Tripe is treated much like pasta in this classic Italian dish (trippa alla romana) – coated in a rich tomato sauce and topped with a handful of salty-sweet parmesan.

Serves 4-6
1kg tripe, sliced into thin ribbons, fat and gristle discarded
1 onion, diced
6 garlic cloves
Olive oil
Salt and black pepper
1 bay leaf
1 clove
A sprig of thyme
Water
230-470ml passata, to taste
Red pepper flakes, to taste
Parmesan or pecorino, to serve


1 Boil the tripe in a large pan of salted water for about 20 minutes. Drain and set aside.

2 Meanwhile, soften the onion and garlic over a low heat in olive oil in a casserole. Stir in the drained tripe and season well with salt and pepper. Add the bay leaf, clove and thyme, then add water to cover by 5cm.

3 Cover and simmer gently for at least an hour, until the tripe is extremely tender. Taste the broth and adjust the seasonings. Allow to cool then refrigerate overnight.

4 The next day, heat up the tripe, adding the passata and red pepper flakes and simmer for 15-20 minutes. Serve sprinkled with cheese.
Let us know how it tastes!
 

New posts New threads Active threads

Top Bottom