Tripe in Tomato Sauce with Carrots and Onion
100’ min.
Medium
4 people
- 800 g – 1 kg beef tripe (already cleaned and cut into strips)
- 1 medium white onion
- 1–2 medium carrots
- 1 garlic clove
- 1 small sprig of rosemary
- Tomato passata and datterini tomatoes (about 400–500 g total)
- A small piece of prosciutto (end cut, diced)
- White wine (half a glass for deglazing)
- Extra virgin olive oil to taste
- Salt and cubeb pepper to taste
- A small piece of fresh ginger (optional)
- Grated Grana cheese to taste
Wash the tripe thoroughly, let it drain, and cut it into thin strips. Let it rest for a few minutes so it’s ready for cooking.
Meanwhile, peel the onion and carrots, then cut them into small cubes. In a large pot, heat a drizzle of extra virgin olive oil with a chopped garlic clove and a sprig of rosemary. Add the onion and carrot mixture and sauté over medium heat for about 10 minutes, until the vegetables are soft and lightly golden.
At this point, add the tripe to the sauté and cook over high heat for about 20 minutes, stirring occasionally, so that it absorbs the flavors and starts to brown.
After browning, add the “rear end” of the raw ham cut into small pieces, a pinch of coarse salt, and a grind of pepper. Mix carefully and let it flavor for another 10 minutes. Then deglaze with a little white wine and, if you like, add a small piece of fresh ginger: a couple of minutes is enough for the alcohol to evaporate and the ginger aroma to release.
Next, pour in the tomato passata and add the cherry tomatoes, whole or halved. Cover the pot with a lid, reduce the heat to low, and let it cook slowly for about an hour (or until the tripe is tender), stirring occasionally. If the sauce reduces too much, add a ladle of hot water to maintain the right consistency.
Serve the tripe piping hot, finishing the dish with a generous sprinkling of grated Parmesan and a drizzle of extra virgin olive oil.
Enjoy your meal! For quantities based on the number of guests or any questions, we are always at your disposal.
