Le Marche Tripe
Tripe is a dish known throughout Italy from north to south. Each area has its own variations on cooking and preparations. I was personally inspired as a young boy to create this delicious dish and I learned the recipe from my grandmother Luigina a lady of just 90 years young. In turn I am happy to pass on this recipe which has been handed down through the generations of my family. Each time I cook tripe this way I remember with delight my “nona” grandmother and look forward to the pleasure that comes with the taste of this delicious but great value dish. Clearly, given its wholesome and warming properties this dish is only recommended in cold seasons.
- 1 kg tripe - ox \ calf
- 2 onions
- 2 carrots
- 2 sticks celery
- 1 glass white wine
- 2 potatoes
- bunch fresh marjoram or parmesan knob
- oil for frying
- cut the tripe into pieces of one cm and boil in salted water for about 45 min, in the meantime, finely chop the onions carrots and celery and fry in the oil. Boil 1.5 liters of salted water and add the tomato paste and two potatoes, peeled and shredded. Drain the tripe and add to the frying vegetables, sauté together with the white wine, pepper, and the fresh marjoram or dried rind of Parmesan. After 15 min add in the potatoes with some of its cooking water, cook for two hours on low heat, stirring occasionally. Add more of the potato water to prevent the stock drying out.
- Serve with fresh parmesan cheese and accompanied with a fine full bodied rosso piceno.