You are here: Home / Flavors / Traditional recipes / Trippa alla parmigiana

Trippa alla parmigiana

Parma - PR

Ingredients for 4-5 persons:

1,2 Kg. of fat-skimmed tripe
2 onions, 2 carrots, 2 stalks of celery
2 cloves of garlic, parsley, sage
1 spoon of tomato sauce
half liter of meat stock
50 grams of minced lard
butter, salt, pepper

Parmesan tripe is the lining of beef or veal stomach,  stewed and covered with Parmigiano Reggiano cheese.
Tripe is tough and requires long cooking. The best tripe, from the second stomach chamber, is called honeycomb tripe because the inner side has a pattern similiar to a honeycomb. It's the most tender and subtly flavored.
Tripe is available fresh (which is actually partially cooked by the packer) in most supermarkets or even canned.

Preparation: cut the tripe in quite big pieces and remove all the fat, then wash it under running water.
Put it in a pan full of cold water and then leave it till it boils; at this point, add an onion, a stalk of celery, a clove of garlic and cook for about two hours.
Strain the trip, roll it piece by piece and cut it in thin slices.
Fry, separately, garlic, onion, celery, carrot and parsley chopped, add tomato sauce with water, the tripe and the meat stock. Eventually put salt and pepper.
Cook it on a weak fire for about 3 hours, let it rest for 4-5 hours then cook it again for other 3 hours.
At the moment of serving, warm it up and season it with an abundant dusting of Parmigiano-Reggiano cheese.
The tripe is more tasty if it is not eaten immediately, but at least after one day rest.
The secret of this dish lies in the long and patient preparation, it is also essential to perfectly skim the fat.

Last update: