Trippa alla Mamma

Discussion in 'Food and nutrition' started by Len Poli, Dec 28, 2005.

  1. Len Poli

    Len Poli Guest

    Frequest: >Tripe in an Italian Tomato Sauce

    Trippa alla Mamma
    (Mom's Tripe)

    2 1/2 lbs honeycomb tripe
    3 Tbsp olive oil
    1 red hot chili pepper (dried)
    2 cloves garlic, minced fine
    1/2 cup chopped flatleaf parsley
    10 oz. canned tomato sauce
    2 quarts + 10 oz. water
    pinch of nutmeg
    1/4 cup grated Parmesan cheese

    Cut the tripe into narrow strips (1/4 x 3 inches) Place in a pot with two quarts of
    water; bring to a boil and cook the tripe for 30 minutes; It will probably drive
    you out of the kitchen at this time! Drain well, rinse in cold water. In a heavy
    sauce pan, heat oil, pepper, garlic and parsley over low heat until the garlic is
    lightly colored nut brown. Add the par-cooked tripe, stir for a minute or two.
    Immediately add water, tomato sauce salt and pepper=ADbring to a low boil and cook
    for twenty minutes. Low the heat to barely simmer and continue cooking, covered,
    for about 2 hours. When ready to serve (consistency of a thick soup), add the
    nutmeg and parmesan cheese

    Len Poli
    1953




    Len Poli
    Sonoma, CA
    http://home.pacbell.net/lpoli

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