Trippa alla Pisana

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
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 2 bay leaves 2 bay leaves
• 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: 12g (Saturated Fat: 2g)
• Carbohydrates: 20g (Sugars: 10g)
• 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, sautéing 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 crushed tomatoes and tomato paste, stirring well to combine. Add the dried oregano, dried basil, bay leaves, salt, and pepper.
4. 4.
   Reduce the heat to low, cover the pot, and let the stew simmer for about 2 hours, or until the tripe becomes tender. Stir occasionally to prevent sticking.
5. 5.
   Once the tripe is tender, remove the bay leaves and adjust the seasoning if needed.
6. 6.
   Serve the Trippa alla Pisana hot, garnished with fresh parsley. It pairs wonderfully with crusty bread or polenta.

Treat your ingredients with care...

• Tripe — Ensure the tripe is thoroughly cleaned before cooking. It is recommended to blanch it 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 stew during the cooking process.
• If you prefer a spicier kick, you can add a pinch of chili flakes or a dash of hot sauce to the tomato sauce.
• Leftovers of Trippa alla Pisana taste even better the next day as the flavors have had time to meld together. Consider making a larger batch for future enjoyment.
• 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 stew with a sprinkle of grated Parmesan cheese for an extra touch of flavor.

Serving advice

Serve Trippa alla Pisana in deep bowls, allowing the aromatic steam to waft up and entice your senses. Accompany it with a slice of crusty bread or a side of creamy polenta to soak up the delicious sauce.

Presentation advice

Garnish the Trippa alla Pisana with a sprinkle of freshly chopped parsley to add a pop of color to the dish. Serve it in rustic earthenware bowls to evoke the traditional Tuscan charm.