Frequest: >Tripe in an Italian Tomato Sauce
Trippa alla Mamma
(Mom's Tripe)
2 1/2 lbs honeycomb tripe
3 Tbsp olive oil
1 red hot chili pepper (dried)
2 cloves garlic, minced fine
1/2 cup chopped flatleaf parsley
10 oz. canned tomato sauce
2 quarts + 10 oz. water
pinch of nutmeg
1/4 cup grated Parmesan cheese
Cut the tripe into narrow strips (1/4 x 3 inches) Place in a pot with two quarts of
water; bring to a boil and cook the tripe for 30 minutes; It will probably drive
you out of the kitchen at this time! Drain well, rinse in cold water. In a heavy
sauce pan, heat oil, pepper, garlic and parsley over low heat until the garlic is
lightly colored nut brown. Add the par-cooked tripe, stir for a minute or two.
Immediately add water, tomato sauce salt and pepper=ADbring to a low boil and cook
for twenty minutes. Low the heat to barely simmer and continue cooking, covered,
for about 2 hours. When ready to serve (consistency of a thick soup), add the
nutmeg and parmesan cheese
Len Poli
1953
Len Poli
Sonoma, CA
http://home.pacbell.net/lpoli
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