Trippa alla Ragusana

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
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1 cup (240ml) tomato passata 1 cup (240ml) tomato passata
• 1/2 cup (120ml) red wine 1/2 cup (120ml) red wine
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon chili flakes 1/2 teaspoon chili flakes
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 18g, 8g
• Protein: 32g
• Fiber: 4g
• 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 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 red wine and let it simmer for a couple of minutes to allow the alcohol to evaporate.
4. 4.
   Add the diced tomatoes, tomato passata, dried oregano, dried basil, and chili flakes to the pot. 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 is tender and the flavors have melded together.
6. 6.
   Serve the Trippa alla Ragusana 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 is recommended to blanch it in boiling water for a few minutes before using it in the recipe to remove any residual impurities and to tenderize it.

Tips & Tricks

• For a spicier version, increase the amount of chili flakes or add a pinch of cayenne pepper.
• If you prefer a thicker sauce, let the stew simmer uncovered for the last 30 minutes to allow some of the liquid to evaporate.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve Trippa alla Ragusana hot, accompanied by crusty bread or polenta to soak up the flavorful sauce. It can be enjoyed as a standalone main course.

Presentation advice

Garnish the Trippa alla Ragusana with a sprinkle of fresh parsley to add a pop of color. Serve it in shallow bowls to showcase the rich tomato sauce and tender tripe.