Tripe with tomato sauce

Ingredients for 4 people:

  • 800 grs beef tripe
  • 1 carrot
  • 1 celery stick
  • parsley
  • 1 onion
  • 4 ripe tomatoes
  • Parmesan cheese
  • 1 glass white wine
  • salt
  • pepper
  • extra virgin olive oil


trippa Cut rinsed and boiled tripe into long and thin strips. Peel and cut an onion. Rinse carrots, parsley and celery stripping filaments from sticks and put in a mixer. Brown finely chopped vegetables in hot oil in a frying pan over a low flame for ten minutes, then add tripe and let cook for five minutes. Pour in a glass white wine, salt and pepper to your taste and let evaporate.

Add diced tomatoes and one or two dippers hot water, cover the pan and let cook for at least one hour. Add salt and pepper to your taste and sprinkle with grated Parmesan cheese. Serve very hot.