Trippa alla Parmigiana

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
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• 100g (3.5 oz) grated Parmesan cheese 100g (3.5 oz) grated Parmesan cheese
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (7g saturated)
• Carbohydrates: 20g (8g sugars)
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring water to a boil and blanch the tripe for 5 minutes. Drain and set aside.
2. 2.
   In the same pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
3. 3.
   Add the blanched tripe to the pot and cook for 5 minutes, stirring occasionally.
4. 4.
   Pour in the crushed tomatoes, bay leaves, dried thyme, and dried oregano. Season with salt and pepper.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for 2 hours, or until the tripe is tender.
6. 6.
   Remove the bay leaves and stir in the chopped parsley.
7. 7.
   Sprinkle the grated Parmesan cheese over the tripe and stir until melted and well combined.
8. 8.
   Adjust the seasoning if needed and serve hot.

Treat your ingredients with care...

• Tripe — Ensure the tripe is thoroughly cleaned before cooking. Blanching it before adding it to the sauce helps remove any residual odor and impurities.

Tips & Tricks

• For a richer flavor, you can add a splash of red wine to the tomato sauce.
• Serve Trippa alla Parmigiana with crusty bread to soak up the delicious sauce.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the sauce.
• Leftovers can be refrigerated and reheated the next day for an even more flavorful meal.
• Experiment with different herbs such as basil or rosemary to personalize the dish to your taste.

Serving advice

Serve Trippa alla Parmigiana hot as a main course, accompanied by a side of crusty bread and a fresh green salad.

Presentation advice

Garnish the dish with a sprinkle of freshly chopped parsley and an extra grating of Parmesan cheese for an appetizing presentation.