Description
When prepared in this method, tripe has a pleasantly mild, but distinct flavor. When it comes to great sauces for dipping crusty Italian bread, it doesn’t get any better than this.
Ingredients
- 5 quarts cold water
- 2 ½ pounds honeycomb beef tripe
- ½ cup white vinegar
- 2 teaspoons salt
- 1 teaspoon vanilla extract
- 1 bay leaf
- 1 tablespoon olive oil
- 4 ounces pancetta bacon, diced
- 1 onion, diced
- 6 cloves garlic, minced
- 3 cups marinara sauce
- 1 teaspoon red pepper flakes
- 1 (15 ounce) can garbanzo beans, drained
- 1 bunch fresh mint leaves, chopped
- salt and ground black pepper to taste
- ¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste
Instructions
- Combine water
- tripe
- vinegar
- salt
- vanilla
- and bay leaf in a large stockpot over high heat. Bring to a boil and skim off any foam that accumulates. Reduce heat to medium-low
- cover pot
- and simmer for 1 1/2 hours. Transfer tripe to a plate and set aside to cool. Reserve 1 to 2 cups of the cooking liquid.
- Heat oil in a large skillet over medium heat. Add pancetta and onion; cook and stir until pancetta is browned and onion is translucent
- 6 to 7 minutes. Stir garlic into pancetta mixture; cook and stir until aromatic
- about 2 minutes.
- Stir marinara sauce
- 1 cup reserved tripe liquid
- and red pepper flakes into the pancetta mixture. Reduce heat to low and simmer for 30 minutes.
- Cut tripe into 1-inch cubes and add to marinara-pancetta sauce; stir to combine. If needed
- add 1 cup of the reserved tripe liquid. Simmer for 30 minutes.
- Mix garbanzo beans and mint into the sauce. Season with salt and black pepper to taste. Sprinkle with Parmigiano-Reggiano cheese and serve.
Prep Time: 15 mins
Cook Time: 2 hrs 40 mins
Total Time: 2 hrs 55 mins
Servings: 6