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How to make tripe spaghetti (spaghetti alla trippa)

Tripe is an ingredient that has been almost universally consumed, since ages ago: the Greeks cooked it on the grill, the Romans used it to prepare their sausages. Today it is easy to find on the market already cleaned and boiled. If you want to keep it in the refrigerator you must keep it covered with water otherwise it will turn yellow. There are thousands of recipes to enjoy this special meat cut because it is a inexpensive and also nutritious, it has a high content of protein and is low in fat! Here is a recipe for tripe spaghetti, from the Campania region of Italy...

Ingredients:

* 1 lb. of dry spaghetti pasta
* 1 lb. tripe, thoroughly washed
* 1/4 lb. pancetta
* 1 lb. peeled tomatoes
* 1 cup red wine
* 1 onion
* 1 clove of garlic
* 1 bay leaf
* 2 cloves
* 2 tablespoons grated Parmesan cheese
* 4 tablespoons extra virgin olive oil
* salt and pepper to your taste
extra grated parmesan cheese for serving

Instructions:

1) First make sure the tripe you will be using in this recipe is perfectly clean; if unsure, wash again... Nowadays tripe is sold to us pre-washed, but some chemicals tend to stick to the honeycomb tripe; so this one can be washed with a brush for optimal results. If uncooked, set the tripe to cook in boiling water, once the water boils reduce heat setting and simmer for 3 hours, or until tender.

2) Start by taking out your favorite cutting board, on which you are going to chop coarsely the onion. Dice the pancetta and boiled tripe into strips. In a pan heat the oil, add the garlic, onion and pancetta and then fry on a high setting for a few minutes.

3) Now add tripe (it is already cooked), bay leaf and cloves and pour the red wine over low heat so that the wine will have time to release its aromas while evaporating its alcohol. Now, pour the tomatoes and mash with a fork. Season with salt and pepper slightly and cook everything together over medium heat for about an hour.

4) Meanwhile, put a saucepan full of water, some salt for the spaghetti, once the water reaches the boiling point pour the dry pasta in and stir often. As soon as the pasta is al dente; pour in a strainer then take it with a pasta tong and pour into a bowl, toss with the spaghetti sauce with tripe and sprinkle a little bit grated Parmesan cheese.

 

 

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