Trippa Comoda with Tomato Sauce

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
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 25g
• Fiber: 3g
• Salt: 1g

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, and 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 and add the dried oregano, dried basil, bay leaf, salt, and pepper. Stir well to combine.
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 leaf and adjust the seasoning if needed.
7. 7.
   Serve the Trippa Comoda hot, garnished with fresh parsley.

Treat your ingredients with care...

• Tripe — Ensure that the tripe is thoroughly cleaned before cooking to remove any impurities. Blanching the tripe before cooking helps to remove any residual odor and imparts a milder flavor.

Tips & Tricks

• If you prefer a thicker sauce, you can simmer the tomato sauce for a longer time to reduce it.
• Serve Trippa Comoda with crusty bread to soak up the delicious tomato sauce.
• For an extra kick of flavor, add a pinch of red pepper flakes to the tomato sauce.

Serving advice

Trippa Comoda is best served hot, allowing the flavors to meld together. Serve it as a main course accompanied by a side of crusty bread and a fresh green salad.

Presentation advice

To present Trippa Comoda beautifully, place a generous portion of the tripe and tomato sauce in the center of a plate. Garnish with a sprinkle of fresh parsley for a pop of color.