by pierino
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A&M's Testing Notes:
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1 pound
honeycomb tripe, rinsed and sliced into 3” x ½ “strips (you can use flat tripe, but it won’t be as good, remember you have four stomachs to work with).
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1 tablespoon
olive oil
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1/2
red onion, chopped
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3
ribs celery, sliced thin
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All of the best green leaves you've saved from the celery, chopped
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3
cloves of garlic, peeled and “hammered” (you are allowed to use a real hammer for this but keep in mind that you are not driving nails)
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1/4 cup
white wine
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1-2 cup
cups tomato sauce, preferably homemade but we will give you the hall pass if you use a good sauce from a jar such as Rustichella D’Abruzzo, but we trust you to make your own tomato sauce
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1-2
dried red peppers, or use hot red chili flakes (the use of chipotle pepper in this dish will consign you to an airlocked Vatican anteroom with Papa Ratzinger FOREVER. And after FOREVER you get Bobby Flay)
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1/4 cup
pecorino romano cheese
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1/4 cup
parmigiano cheese
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1 tablespoon
finely chopped fresh mint leaves
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Place the tripe strips in a deep pan and cover them with water. Bring to a simmer with some coarse salt and hold it there, covered, for 1 to 2 hours. Check for tenderness, but also check periodically if more H2O is needed.
Ask the hotline about this step!Meanwhile sauté the onion, garlic and hot pepper in olive oil, just to color slightly. Add the celery and cook together for maybe 5 minutes more then hold off of heat.
Ask the hotline about this step!When the tripe is tender add it to the pan with the other ingredients, stir and heat to medium high. Add the wine and reduce.
Ask the hotline about this step!Add the tomato sauce to the trippa, return to simmer, cover for about ½ hour more. Taste for salt.
Ask the hotline about this step!Combine your grated cheeses in a bowl with your chopped mint.
Ask the hotline about this step!If the tripe is tender to your taste and the sauce is well flavored, plate it up, with a generous spoon load of cheese and mint to top it.
Ask the hotline about this step!A note on celery leaves. The average supermarket variety tends not yield much in the way of leaves. This is a shame because they are packed with celery flavor. You can buy better celery at a farmer’s market for half the supermarket price. Celery should be dark green and bursting with chlorophyll. If you respect its flavor you will be rewarded. As a contorno serve some nice dark greens cooked as you like them. Oh, Oh, Oh if only I could get real puntarelle here to be served up with some anchovy dressing. Oh, my God.
Ask the hotline about this step!Honestly I've never encountered this problem. I purchase my tripe from real butchers and expect it to be thoroughly clean. The stomach you want is the second one (ruminants have four) and that one is the honeycomb. You ought to give it a thorough rinse but I wouldn't expect to find hairs in there. You can find tripe in Argentine as well as Asian markets---people who like the nasty bits.
Coincidentally I was at Prune in NYC just a week ago and had a delicious trippa Milanese not dissimilar from the one I cook with Roman flavors. Good luck.
Honestly I've never encountered this problem. I purchase my tripe from real butchers and expect it to be thoroughly clean. The stomach you want is the second one (ruminants have four) and that one is the honeycomb. You ought to give it a thorough rinse but I wouldn't expect to find hairs in there. You can find tripe in Argentine as well as Asian markets---people who like the nasty bits.
Coincidentally I was at Prune in NYC just a week ago and had a delicious trippa Milanese not dissimilar from the one I cook with Roman flavors. Good luck.
I don't usually care for tripe, but the picture looks so good that prompt me to make it. Very good!!!
I don't usually care for tripe, but the picture looks so good that prompt me to make it. Very good!!!
man, I love tripe! My wife doesn't, so will have to wait until she's out of town and make this for myself and our daughter.
I love tripe! Haven't made it in years. I love the addition of fresh mint added to this dish. Can't wait to try it. My Aunt Anna used to serve it with tiny veal and parsley meatballs. I could eat the whole pot!
I want to try this but it just brings me back to my childhood watching my mom wash tripe with lemons and salt and then the cooking oh the cooking. I don't think I can subject my house to the smell of cooking tripe. Now if I could find freshly washed and precooked tripe maybe I could do this. Either way it looks fabulous and congratulations on being selected.
Thanks. But you know I've never encountered the smell problem. I've been buying honeycomb tripe at either an Argentine or Chinese market. It's always been thoroughly washed before purchase. Believe smell is my most accute kitchen sense. You want the tripe to simmer not boil away.
Congratulations for being picked! The recipe is absolutely brilliant but I understand why you didn't win first prize - people dislike tripes and even cooking them. On Saturday I had Trippa alla fiorentina which was delicious, but then we live in a country where this is so much more common as a food. Keep posting your fabulous stories and recipes.
Thanks so much for this recipe. I grew up eating tripe and love it.
I guess I'll just have to try it and taste for myself, I don't like to cancel something before trying it. Ah and pierino, congratulations with your spot in the finals.
I ought to try it. I really ought to. But I just can't get past the similarity to chitterlings.
Chitterlings are good for you! It seems to me that many Americans resist organ meats only because they are organ meats. This is a shame. There are few forms of animal protein that taste better than sweetbreads. Okay, it's a thymus gland. Big deal. Conceptually, grinding up pig parts and stuffing them inside the pig's own intestine doesn't seem to trouble us. Carry it one step further; when a pig is slaughtered in Europe and South America the blood is carefully collected and turned into "boudin noir" or "morcilla" etc. That would be blood sausage. And it's pretty damn good.
Well, apparently I am Sugartoast today. This recipe for tripe looks really delicious. I, too find the flavor and texture very enticing. Thank you for a great recipe!
yes, the new "comments" feature is wacky. So right now I seem to be pierino. Can't be all that bad, right?
I'm afraid of tripe too, which is unusual because #1, I am Italian, and #2, my motherinlaw is Chinese, so i've eaten my fair share of very weird things along the way. I may have to take one for the food52 team and make this beautiful dish.
I'm a bit afraid of it, what does tripe taste like? And maybe more important, how is the texture and 'het mondgevoel' the feeling of the tripe in your mouth?
Tripe tastes like tripe, "the other white meat". Seriously though, tripe has a mild meaty flavor (it is a cow part). Undercooking it will leave it tough and chewy, but with a long simmer it's quite tender and the texture is interesting. It does engage the tongue in a pleasurable way.
This tripe looks really good. I'm looking forward to trying it....
Well first, I'm flattered to be a finalist in such esteemed company. I'm especially glad to be in the "nose to tail" bracket because I really believe that if we're not vegans (I'm not) we should use every part of the animal. And it can be so tasty, but you don't have to go all Andrew Zimmern.
With regard to tripe I've never had a problem with kitchen odor during the simmer stage, but I buy it well cleaned from either Chinese or Argentine markets. Maybe that makes a difference. But perhaps it's the "cilantro syndrome"; some people detect things that I don't, and I have a keen sense of kitchen smells.
I commented when this contest was introduced that in the 1961 edition of The New York Times cookbook there were eight recipes for tripe. At the moment only one. But the pendulum is swinging back. Restaurant chefs are embracing the "nasty bits" with sticky love in NYC, Chicago and LA. And it makes a good "Recessionist" theme as well. Venture out my friends, and consume these parts.
Pierino, here. Something is telling me I'm logged in as "mrslarkin". Ah the beauty of the internet.
LND here, and I'm having that same issue - but I wanted to say CONGRATS!
Your recipe sounds delicious. My favorite grocery has a big pot of menudo every Sunday (isn't it suppose to be good for hangovers?) I love just about every kind of food but can't get past the smell of menudo. Would it work to buy to menudo and try your sauce with it?
Well yes, according to conventional wisdom menudo is a traditional hangover cure. Romans on the other hand don't drink heavily so they are coming at it from a different direction---as Roman soul food. It's pretty easy to find spanking clean honeycomb tripe and the stink is just something I've never encountered when properly made. I get more odor from simmering tongue than from tripe. But the aromatic elements of the sauce make up for any residual odorousity.
But if you are arsking if you can combine menudo and this sauce, don't do that. Buy the clean and pure tripe by its ownself. It's cheap.
The recipe is brilliant, pitty most people don't like tripe. Thanks for sharing it.
And trippa alla fiorentina is not dissimilar. It's a shame that younger Americans have never tasted tripe and seem inclined to associate it with Mexican menudo (which is not half bad). You would think in recessionist times that more people would be embracing this affordable type of cooking.
Rick Field is the founder of the pickle company Rick's Picks.
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Had to include this one.
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Us fussing over the ingredient shot.
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Merrill bravely washes the tripe, which feels vaguely like a shower cap.
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Merrill keeps a safe distance.
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Is that a cow's stomach or a beautiful piece of fabric? Slice your tripe about this size (Amanda has average size hands).
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Into the pot!
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That is some green celery.
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Merrill works while Amanda has a work-out, running lids to and from the pantry, like sprinting suicides on a basketball court. Not really, but she fantasizes.
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Our tripe and its sauce. You can't tell by the photo, but that simmering tripe -- oooh! is it "aromatic"!
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That's Kristen in the background -- she's cooking up beet fusilli for the Wildcard photo.
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Waiting to add the celery and celery leaves to the onions.
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Our tripe passes the tender test.
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Tripe all tangled up with the celery and onion.
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The tomato sauce seeps into the tripe.
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Our tools.
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pierino -- have we done you proud?
My mother made tripe often, unfortunately, I never watched her clean it. Now I have the problem of not being able to clean those pesky short hairs that are in between the layers. Knowing my mother and how she cleaned food, I sincerely doubt she just ignored them! Could you please give me detailed instructions on the proper way to clean tripe in preparation for cooking?