Trippa alla Pennese

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
• 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
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/2 teaspoon chili flakes (optional) 1/2 teaspoon chili flakes (optional)
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 30g
• Fiber: 5g
• 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 diced carrot and celery to the pot, and cook for a few minutes until they start to soften.
3. 3.
   Add the tripe to the pot and cook for about 5 minutes, stirring occasionally.
4. 4.
   Pour in the crushed tomatoes and add the bay leaves, dried thyme, and chili flakes (if using). Season with salt and pepper to taste.
5. 5.
   Reduce the heat to low, cover the pot, and let the stew simmer for 2-3 hours, or until the tripe becomes tender and the flavors meld together.
6. 6.
   Stir occasionally and adjust the seasoning if needed.
7. 7.
   Once the tripe is tender, remove the bay leaves and serve the Trippa alla Pennese hot with crusty bread or pasta.

Treat your ingredients with care...

• Tripe — Ensure 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.

Tips & Tricks

• For a richer flavor, you can add a splash of red wine to the sauce while simmering.
• If you prefer a spicier stew, increase the amount of chili flakes according to your taste.
• Serve the Trippa alla Pennese with a sprinkle of freshly grated Parmesan cheese for an extra touch of indulgence.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Trippa alla Pennese hot, accompanied by crusty bread or your favorite pasta. Garnish with fresh parsley for a pop of color.

Presentation advice

Present the Trippa alla Pennese in a deep serving dish, allowing the rich tomato sauce to envelop the tender tripe. Sprinkle some chopped parsley on top for an appealing visual contrast.