Spices have no borders

Passport & Plate - Trippa alla Romana

Italy | Thursday, March 5, 2015 | 4 photos

Ingredients
2 pounds Honey-Comb Tripe
4 gallon Cold water
1/4 cup White Vinegar
2 Tbsp. Kosher Salt
3 Bayleaves

2Tbsp. Olive Oil
1/2 cup Guanciale (uncured Italian bacon)
1 cup Yellow Onion, small dice
1/2 cup carrots, small dice
1/2 cup celery, small dice
1/4 cup fresh garlic, minced
2 cups whole peeled San Marzano Tomatoes, crushed by hand
1 cup cold water
2 tsp. calabria chili paste
salt and pepper to taste

1/4 cup mint, chopped
1/4 cup basil, chopped
1 cup pecorini romano

 

How to prepare this recipe
1. In a pot put whole tripe, cold water, vinegar, salt and bayleaves.
2. Bring to a boil and skim off all impurities. (vinegar, water and bayleaves removes strong flavor and impurities, resulting in flavorful tender tripe) Cook for 30 minutes. Remove tripe and set aside
3. In a seperate heavy bottom pan heat oil and allow guanciale to get crispy over medium heat.
4. Add onion and cook until translucent, add carrots cook for 3 minutes, add celery and and garlic. cook until you can smell the garlic without browning.
5. Add Crushed tomato, water, chili, 2 tablespoons of salt and dash of pepper.
6. Cut tripe into 2 inch slices long so they resembe fettucine pasta. Add to tomato pot and allow to cook until fork tender. should take 1.5 hours or. Make sure the fire is on medium not boiling but a simmer(lazy bubbles should form).
7. Once tender at in mint and basil. Taste adjust salt and pepper if neccesary.
Garnish each bowl with a heavy dose of cheese and enjoy!!

 

The story behind this recipe
I grew up in the south eating chitterlings, pig feet and oxtails alot of stuff people up north turned their noses at. I have gone to Italy twice now and I love how simple but flavorful everything is. I love how traditions are passed down from generation to generation and nothing is wasted. My sister and I were in Tuscany at a small little restaurant and I saw trippa. I had to try it and it was fantastico, melt in your mouth good. I had scheduled cooking classes with some locals& asked them to show me how they prepare it. I ate trippa all over Italy ended up coming back home to Texas and prepared a Italian feast for a few parties. I love that it is something that many different culture prepare differently and I must say the Italian version whether its Trippa alla Romana or Trippa alla Calabrasia I LOVE IT!! My version is a mixture of both.