Beef Tripe Stew
1kg fresh tripe, well cleanedd and parboiled in abundant water, seasoned with salt and bay leaf, cut up in 5 cm long strips.
1/2 cup of oil.
1 large onion, sliced in very thin rounds.
1 large tomatoe, peeled, seeded, chopped.
1teaspoon of dry oregano, or better a fresh sprig.
2 rounded tablespoons tomatoe paste.
2 cups of rice.
3 cups boiling water, or beef stock, tripe broth may also be used.
1/2 cup peas, or more, to tastse. white boiled potatoes, in rounds.
Parboil tripe in a lot of water, season with a little salt and a bay leaf, drain and cut in rather thin stripes, no more than 5cm long. Tripe may also be cut in small squares, of about 2 cm to each side.
Prepare a sauce with oil, onion, tomatoe, oregano and tomatoe paste, frying all ingredients for about 5minutes. Add then tripe stripes 1 cup broth or boiling water and cook until tender and almost done. Watch pot all the while so that it does not dry up.
Finally add rice, cover with more boiling water and simmer 15 more minutes or until rice is done.
Add peas, heat through and remove from fire.
This stew may also be finished in the oven in a covered dish. Always let stand a few minutes before serving. M ust be a little moist, never dry, with a thin and runny sauce. The usual accompaniment is some white boiled potatoes.
3-3 1/2 punds dressed calf’s tripe
1 large onion stuck wirh 2 cloves
3 stalks celery, chopped salt
4 tablespoons butter
4 tablespoons pork or bacon fat, diced
6 small onions, finely chopped
2 carrots, chopped
1 sprig sage
14 ounce can italian peeled tomatoes, drained and chopped pepper
3-4 cups cooked white (haricot) beans
1/2 cup grated parmesan cheese
This is a thick rich soup, and very much a local specialty (LOMBARDY). Tripe is usually sold “dressed”, i.e. cleaned and almost completely cooked. It may have to be blanched simply for extra cleaning but even thisis seldom necessary. The butcher selling the tripe should know how much it has been processed.
Wash the tripe and cut into 3-ingh squares. Put it into a pan togetherwith the onions stuck with cloves, 1 stalk of celery, chopped, a little salt and enough water to cover. put on the lid and bring to the boil, then lower the heat to moderate and cook for two hours, or until the tripe is quite tender.
Take it from the pan, cool it and cut into narrow strips. Melt the butter and pork fat in another pan. Fry the onions, the remaining celery, carrots and sage, stirring to mix thoroughly. As the vegetables begin to brown, add the tomatoes. Cook over a moderate heat for 10 minutes, add the tripe, a little saltand pepper, and 2/3 cup hot water. Bring to the booil and cook for further 30 minutese. Finally add the beans, check seasoning and cook gently for another 15 minutes to bring out flavours. Sprinkle generously with parmesan before serving. Serves 6.