Tripa 'd Muncalè - Via Alba 19 Moncalieri (To) Italy


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Parmesan-style tripe

Ideas and flavours

Parmesan-style tripe

Ingredients, 4 servings

1 kg cattle tripe, 100 ml dry white wine, 2 onions, 2 carrots, 2 celery stalks, 1 laurel leaf, 1 rosemary twig, 3 cloves, 4 tablespoons tomato puree, 5 tablespoons extra-virgin olive oil, grated Parmesan cheese, 750 ml meat broth made from bouillon cubes.


Thoroughly clean and wash the tripe, cut it into small pieces and boil it for about 10 minutes in plenty of lightly salted water together with half an onion, one celery stalk, one carrot, one rosemary twig and a bay leaf; don't cut up these vegetables. Drain the tripe and remove the aromatic herbs.

Finely slice an onion and lightly fry it in a frying pan, then dice and add one carrot and the other celery stalk.

Push the cloves into the remaining half onion, and add it to the browning vegetables, then add the tripe and the white wine; stir well, so that the mix gets properly flavoured.

Let the mix simmer for about 15 minutes, then add some broth; keep simmering on low heat, adding broth little by little as it dries up.

After about half an hour, add the tomato puree; then keep adding the broth by the ladle so that the tripe stays soft. Adjust for salt and keep simmering on low heat for about one more hour.

Let the mix thicken, then garnish it with plenty of grated Parmesan cheese and serve it hot.

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