Tripe (Trippa) - Ivo's Special Recipe (Delicious)

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

Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts

Thank you!

[judyl]

You are a great cook. For this recipe I will sit on the couch. Look forward to the next one.

[MrTjcomedy]

I was blessed to live in Florence for 4 months, ate it often! Love it!

[Paisteboy]

Looks great! I learned my recipe from my dad. I made some a few months ago. I make it a little more on the saucy side but your recipe looks delicious as well. I think you have to have grown up with it to like it. Much like the dried meats. I love the Italian tradition and try to hold on to as much as I can. I love the gestures too. My dad did the same thing when something was delicious. I'm glad I found your channel.

[RA-PERSIA]

Fantastic Ivo..brings back many memories of my father cooking trippa..it's a delicious dish!..thanks for sharing. 👍

[joesoika]

I have been making this tripe for quite some time now and do use Mario battali's recipe and it comes out Fantastic in every way. I do use his own tomato sauce tripe recipe but tweak it a little to fit my taste and let me tell you it is totally off the hook. My son goes crazy for it when i make it and i do make a few quarts and freeze it for later meals. Fresh baked Italian loaf of bread with butter is the crown on top of this fantastic dish.

[wissamsaab]

Looks amazingly delicious, will be cooking it tomorrow. Loved tripe since I was a kid & now 78 yrs . Thank you ❤

[terrydowler]

My grandmother was an Italian Swiss German whatever! Lol My grandfather was in Texan that's about all I remember but my grandmother used to make tripe with a red sauce like this and maybe this was it and I haven't found a recipe like this till now. I cannot wait to try it. Thank you very much.

[davidholiday]

i love tripe - thanks for such a detailed recipe.

[lindam]

I love tripe❤… I’ll be trying your recipe soon😊 The fact that my family can’t stand it makes me sooo happy! All for me🎉🎉🎉

[laurabusch]

This looks amazing! I want to dine with your family!

[carlogervasi]

Beautiful job Ivo. Perhaps my favourite dish. After my mother boilled the Tripe she would mix it with the sauce the add medium sized potatoe's with small carrots and celery in the pan. Have you seen Tripa ever made that way? It's so good with the potatoe in the sauce.

[tillybinkieking]

When I was a girl (many years ago) we had butchers and my Mum cooked the tripe up with onions, I believe the tripe was floured and cooked and then cooked in salted milk/water or chicken stock from cube. We ate it with bakers' bread and butter.

[HeatherWhite]

I have never tried tripe but enjoy most offal so would like to try cooking this! Do you remove the fat because of the taste or for healthier eating?

[kevingreen]

Thank you for the recipe Ivo! I always wanted to try tripe because it’s a good protein source. This recipe was awesome! I only kept it on the heat for about an hour because the passata I got was thick after 20 minutes. Also is there a way to kill the smell of the tripe before boiling it? This was so good and I’ll definitely make it again!

[janeanderson]

My husband has wanted me to cook tripe for a long while. I'll give your recipe a go soon. Not promising that I can eat it though😉

[Nellis]

As one of your viewers commented, “ waste not, what not “ . There’s a lot of truth to this old adage, but I think the real reason it was consumed was because red meat was just too expensive for most people, especially in Europe. My parents were simple country people (peasants) from a small Apennine mountain village and right after the war, life was pretty hard. Tripe was one of the few high protein meats they could afford. I grew up with it and learned to love it. But for the uninitiated, it might be difficult to acquire a taste for it.

[joe_origlieri]

I am literally going to give this a try. I've been trying tripe ever since the Sundays when my Grandma would cook it and we'd be like "Damnit, Grandma's cooking up another pot of farts." I've tasted it so many times and can't do it, but it's because of the taste, not the texture. Texture I'm fine with. I'm always looking to try a new preparation to see if it's my version of tripe. Count me in.

[suzannevega]

I know this is from a year ago but could you yell me how this would be as leftover, how to reheat, I'de like to make it for a friend but they live a few+ hours away.

[tillybinkieking]

Our meat market (Smithfields) has been moved out of London after 800 years. It is now in Dagenham and is extremely hard to get at!

[ARCSTREAMS]

idk if this is normal but every time i get tripe it smells either of gasoline or ammonia and has an off taste, despite my best attempt to wash and clean it well with different methods, can't say i really enjoy it but i love this dish i make that also uses pork tongue, heart and large intestine aside from the tripe in it too