Trippa alla Mormannola

Ingredients

• 500g (1.1 lb) tripe, cleaned and cut into small pieces 500g (1.1 lb) tripe, cleaned and cut into small pieces
• 100g (3.5 oz) pancetta, diced 100g (3.5 oz) pancetta, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 400g (14 oz) canned tomatoes, crushed 400g (14 oz) canned tomatoes, crushed
• 250ml (1 cup) red wine 250ml (1 cup) red wine
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the pancetta and cook until crispy.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. 3.
   Add the tripe to the pot and cook for a few minutes, stirring occasionally.
4. 4.
   Pour in the red wine and let it simmer for a couple of minutes to reduce slightly.
5. 5.
   Add the crushed tomatoes, bay leaves, dried thyme, salt, and pepper to the pot. Stir well to combine.
6. 6.
   Reduce the heat to low, cover the pot, and let the stew simmer for about 2 hours, or until the tripe is tender.
7. 7.
   Adjust the seasoning if needed and remove the bay leaves before serving.

Treat your ingredients with care...

• Tripe — Make sure to thoroughly clean the tripe before cooking by removing any excess fat or membranes. This will help improve the texture and taste of the dish.

Tips & Tricks

• For a richer flavor, you can add a splash of balsamic vinegar to the stew towards the end of cooking.
• Serve the Trippa alla Mormannola with crusty bread to soak up the delicious sauce.
• If you prefer a spicier stew, you can add a pinch of red pepper flakes during the cooking process.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• This dish pairs well with a glass of full-bodied red wine, such as Chianti or Barolo.

Serving advice

Serve the Trippa alla Mormannola hot, garnished with freshly chopped parsley. Accompany it with a side of crusty bread to mop up the flavorful sauce.

Presentation advice

Present the Trippa alla Mormannola in individual bowls, allowing the vibrant colors of the stew to shine through. Sprinkle some grated Parmesan cheese on top for an extra touch of richness and serve with a side of bread.