Trippa alla Campobassana

Ingredients

• 500g (1.1 lb) tripe, cleaned and cut into small pieces 500g (1.1 lb) tripe, cleaned and cut into small pieces
• 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
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 1/2 cup red wine 1/2 cup red wine
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the tripe to the pot and cook for a few minutes, stirring occasionally, until it starts to brown slightly.
3. 3.
   Pour in the red wine and let it simmer for a couple of minutes to allow the alcohol to evaporate.
4. 4.
   Add the crushed tomatoes, dried oregano, dried basil, bay leaf, salt, and pepper to the pot. Stir well to combine all the ingredients.
5. 5.
   Reduce the heat to low, cover the pot, and let the stew simmer for about 2 hours, or until the tripe becomes tender and the flavors meld together.
6. 6.
   Taste and adjust the seasoning if needed.
7. 7.
   Serve the Trippa alla Campobassana hot, sprinkled with grated Parmesan cheese and fresh parsley for garnish.

Treat your ingredients with care...

• Tripe — Ensure that the tripe is thoroughly cleaned before cooking. It is recommended to blanch the tripe in boiling water for a few minutes before using it in the recipe to remove any residual impurities and to tenderize it.

Tips & Tricks

• For an extra depth of flavor, you can add a splash of balsamic vinegar to the stew during the last few minutes of cooking.
• If you prefer a spicier version, you can add a pinch of red pepper flakes to the sauce.
• Leftovers of Trippa alla Campobassana taste even better the next day as the flavors continue to develop. Store them in the refrigerator and reheat gently before serving.
• If you find the tripe's texture too chewy, you can pressure cook it for 20-30 minutes before adding it to the stew to further tenderize it.
• Serve the Trippa alla Campobassana with a side of crusty bread or polenta to soak up the delicious sauce.

Serving advice

Serve the Trippa alla Campobassana in shallow bowls, allowing the rich sauce to surround the tender tripe. Sprinkle grated Parmesan cheese and fresh parsley on top for added flavor and visual appeal. Accompany the dish with a side of crusty bread or polenta to complete the meal.

Presentation advice

To present the Trippa alla Campobassana beautifully, arrange the tender tripe pieces in the center of the bowl and ladle the rich tomato sauce over them. Garnish with a sprinkle of grated Parmesan cheese and a sprinkle of fresh parsley. Serve with a side of crusty bread or polenta on a separate plate.