Trippa alla Marchigiana with Tomato and White Wine Sauce

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 garlic, minced 2 cloves garlic, minced
• 1 carrot, finely chopped 1 carrot, finely chopped
• 1 celery stalk, finely chopped 1 celery stalk, finely chopped
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 250ml (1 cup) white wine 250ml (1 cup) white wine
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 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 (total, saturated): 12g, 2g
• 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 onion, garlic, carrot, and celery, and sauté until softened.
2. 2.
   Add the tripe to the pot and cook for a few minutes until it starts to brown slightly.
3. 3.
   Pour in the white wine and let it simmer for a couple of minutes to allow the alcohol to evaporate.
4. 4.
   Add the crushed tomatoes, bay leaf, dried oregano, dried thyme, salt, and pepper. Stir well to combine.
5. 5.
   Reduce the heat to low, cover the pot, and let the tripe simmer for about 2 hours or until tender, stirring occasionally.
6. 6.
   Once the tripe is tender, remove the bay leaf and adjust the seasoning if needed.
7. 7.
   Serve the Trippa alla Marchigiana hot, garnished with fresh parsley. It pairs well with crusty bread or polenta.

Treat your ingredients with care...

• Tripe — Ensure the tripe is thoroughly cleaned before cooking. It may require scrubbing and rinsing under cold water to remove any residual impurities.
• White wine — Choose a dry white wine with a good acidity level, such as Sauvignon Blanc or Pinot Grigio, to enhance the flavors of the dish.
• Crushed tomatoes — Opt for high-quality canned crushed tomatoes or use fresh tomatoes that have been peeled and crushed.

Tips & Tricks

• To enhance the flavor, let the dish rest for a few hours or overnight before serving. The flavors will meld together beautifully.
• If you prefer a thicker sauce, you can add a tablespoon of tomato paste during the cooking process.
• For a spicier version, add a pinch of red pepper flakes to the sauce.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve Trippa alla Marchigiana hot, accompanied by crusty bread or creamy polenta. It is a satisfying main course that can be enjoyed on its own or paired with a fresh green salad.

Presentation advice

Garnish the dish with a sprinkle of freshly chopped parsley to add a pop of color. Serve it in a shallow bowl or on a plate, allowing the vibrant red sauce to shine.