Dish

Trippa alla Campobassana

Campobasso-style tripe

Trippa alla Campobassana is made by simmering tripe in a tomato-based sauce with onions, garlic, and red pepper flakes. The dish is typically served with crusty bread or polenta. Trippa alla Campobassana is a rich and satisfying dish that is perfect for a special occasion or a hearty meal.

European cuisine› Mediterranean cuisine› Italian cuisine

Offal Dish

Origins and history

Trippa alla Campobassana is a traditional Italian dish that has been enjoyed for centuries. It is believed to have originated in the southern regions of Italy, where tripe was a common ingredient in many dishes. Today, trippa alla Campobassana is enjoyed throughout Italy and is often served in traditional Italian restaurants.

Dietary considerations

Trippa alla Campobassana is not suitable for those with digestive problems or who are on a low-fiber diet. It is also not recommended for those who are sensitive to strong flavors.

Variations

There are many variations of trippa alla Campobassana, including those that use different types of tripe or add other ingredients such as olives or capers. Some recipes also call for the tripe to be marinated in wine or vinegar before cooking.

Presentation and garnishing

Trippa alla Campobassana should be served hot and garnished with fresh parsley or basil. The tripe should be cooked until tender but not overcooked, as this can make it tough and chewy. It is important to use fresh, high-quality tripe for the best results.

Tips & Tricks

To ensure that the tripe is cooked evenly, it is important to simmer it over low heat for several hours. Adding a splash of balsamic vinegar or lemon juice to the tomato sauce can help to balance the flavors of the dish.

Side-dishes

Crusty bread or polenta are the perfect side dishes for trippa alla Campobassana. The dish is also often served with a simple green salad.

Drink pairings

A full-bodied red wine such as Chianti or Barolo pairs well with trippa alla Campobassana. A light beer or aperitif such as Campari or Aperol can also be enjoyed with the dish.