Tripe (Trippa) - Ivo's Special Recipe (Delicious)
13.8 هزار بار بازدید -
2 سال پیش
-
I developed this recipe a
I developed this recipe a number of years ago for tripe, and it is always a big hit, with anyone who has it!! In fact, most people say it's the best they have ever had, which is such a great compliment to receive. So I am very happy to finally be able to share my very special recipe with you, and I sure hope you give it a try - it's delicious :)
Tripe (Trippa) (Beef Tripe) Ivo’s Special recipe
Ingredients
• 5 TBSP Extra Virgin Olive Oil (EVOO)
• 1 dry chili pepper (or fresh chili pepper or use chili flakes)
• 1 celery stalk (i.e 1 celery stick/rib) sliced and diced
• 1 small to medium size sweet onion, sliced thin then diced
• 1 garlic clove, sliced and diced
• 60 gm (2 oz) of prosciutto, diced (if buying by the slice, get a thick slice)
• 2 pieces of sun-dried tomato
• Approx. 170 gm (6 oz) of lamb (any cut of lamb will do, suggest using the most economical)
• ½ cup, dry, white wine (do not use sweet wine)
• 1 jar of passata (i.e. strained tomatoes) (about 750 ml – 1 liter or 25 oz to 34 oz)
• 1 sprig of fresh rosemary
• Approx. 1.2 kg (2 ½ lbs) of tripe
Method
• Put tripe in a large pot of water, bring to a boil, then boil for 30 minutes. Remove Tripe and let cool (or you can cool it down using cold tap water).
• Remove any excess fat from the tripe, then cut it up into ½ inch to ¾ inch wide strips and keep the strips around 4 – 5 inches long (there will be variation in sizes, but don’t worry). Set aside.
• In a large pot (I like to use a Dutch oven) add your EVOO, chili pepper, celery, onion, garlic, prosciutto, sun-dried tomatoes, and lamb. Cook on medium heat for about 10 minutes, stirring occasionally
• Add the white wine, mix well, and cook for 5 minutes. This now becomes the base of our sauce.
• Add the strips of reserved tripe and mix well – ensure all the tripe is coated well with all the ingredients, and cook on medium for 5 minutes, stirring occasionally. Add salt to taste
• Add your passata (i.e., strained tomatoes) (salt to taste again if needed) and your sprig of rosemary. Toss to coat evenly, bring to boil, then drop down to simmer
• Simmer for a minimum of 1 hour, preferably, up to 2 hours
• Remove and serve hot – enjoy – it’s delicious!!
My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.
"My Bread Book" by Jim Lahey
► USA https://amzn.to/2JLwbEe
► Canada https://amzn.to/3baKEF0
Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
► Canada https://amzn.to/3s0sU5a
► USA (similar) https://amzn.to/2XbpcYo
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. The prices are not higher, this just makes it easier for you to find the product. Hope these links help.
Thank you!
Tripe (Trippa) (Beef Tripe) Ivo’s Special recipe
Ingredients
• 5 TBSP Extra Virgin Olive Oil (EVOO)
• 1 dry chili pepper (or fresh chili pepper or use chili flakes)
• 1 celery stalk (i.e 1 celery stick/rib) sliced and diced
• 1 small to medium size sweet onion, sliced thin then diced
• 1 garlic clove, sliced and diced
• 60 gm (2 oz) of prosciutto, diced (if buying by the slice, get a thick slice)
• 2 pieces of sun-dried tomato
• Approx. 170 gm (6 oz) of lamb (any cut of lamb will do, suggest using the most economical)
• ½ cup, dry, white wine (do not use sweet wine)
• 1 jar of passata (i.e. strained tomatoes) (about 750 ml – 1 liter or 25 oz to 34 oz)
• 1 sprig of fresh rosemary
• Approx. 1.2 kg (2 ½ lbs) of tripe
Method
• Put tripe in a large pot of water, bring to a boil, then boil for 30 minutes. Remove Tripe and let cool (or you can cool it down using cold tap water).
• Remove any excess fat from the tripe, then cut it up into ½ inch to ¾ inch wide strips and keep the strips around 4 – 5 inches long (there will be variation in sizes, but don’t worry). Set aside.
• In a large pot (I like to use a Dutch oven) add your EVOO, chili pepper, celery, onion, garlic, prosciutto, sun-dried tomatoes, and lamb. Cook on medium heat for about 10 minutes, stirring occasionally
• Add the white wine, mix well, and cook for 5 minutes. This now becomes the base of our sauce.
• Add the strips of reserved tripe and mix well – ensure all the tripe is coated well with all the ingredients, and cook on medium for 5 minutes, stirring occasionally. Add salt to taste
• Add your passata (i.e., strained tomatoes) (salt to taste again if needed) and your sprig of rosemary. Toss to coat evenly, bring to boil, then drop down to simmer
• Simmer for a minimum of 1 hour, preferably, up to 2 hours
• Remove and serve hot – enjoy – it’s delicious!!
My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.
"My Bread Book" by Jim Lahey
► USA https://amzn.to/2JLwbEe
► Canada https://amzn.to/3baKEF0
Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
► Canada https://amzn.to/3s0sU5a
► USA (similar) https://amzn.to/2XbpcYo
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. The prices are not higher, this just makes it easier for you to find the product. Hope these links help.
Thank you!
2 سال پیش
در تاریخ 1401/04/29 منتشر شده
است.
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