Trippa alla Cagliaritana

Ingredients

• 500g (1.1 lb) tripe, cleaned and cut into strips 500g (1.1 lb) tripe, cleaned and cut into strips
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 400g (14 oz) canned tomatoes, crushed 400g (14 oz) canned tomatoes, crushed
• 1 teaspoon tomato paste 1 teaspoon tomato paste
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried parsley 1 teaspoon dried parsley
• A pinch of saffron threads A pinch of saffron threads
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 20g (Sugars: 8g)
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery. Sauté until the vegetables are softened and lightly golden.
2. 2.
   Add the tripe to the pot and cook for a few minutes, stirring occasionally.
3. 3.
   Pour in the crushed tomatoes and tomato paste. Stir well to combine.
4. 4.
   Add the chili flakes, dried oregano, dried parsley, saffron threads, salt, and pepper. Stir to incorporate the spices into the sauce.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the tripe is tender and the flavors have melded together.
6. 6.
   Taste and adjust the seasoning if needed.
7. 7.
   Serve the Trippa alla Cagliaritana hot, garnished with fresh parsley. Accompany it with crusty bread or polenta to soak up the flavorful sauce.

Treat your ingredients with care...

• Tripe — Ensure the tripe is thoroughly cleaned before cooking. Soak it in cold water with a splash of vinegar for a few hours to remove any residual odor. Rinse it well before using in the recipe.

Tips & Tricks

• For a richer flavor, you can add a splash of red wine to the sauce while simmering.
• If you prefer a spicier kick, increase the amount of chili flakes according to your taste.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve Trippa alla Cagliaritana in shallow bowls, allowing the aromatic sauce to pool around the tender tripe. Accompany it with a side of crusty bread or polenta to soak up the delicious sauce.

Presentation advice

Garnish the dish with a sprinkle of freshly chopped parsley to add a pop of color. Serve it with a rustic charm, allowing the vibrant red sauce to shine through.