Tripe, I think, is an acquired taste and sometimes even the sight or thought of it is offensive to many people. However, growing up in the 40’s we had to eat whatever was put on the table and tripe was sometimes on the menu….. so, I acquired a taste for it!  Fortunately, my Dad made the finest tripe I have ever had.  Unfortunately, that is not one not one of the recipes that was passed on to Charlie, who has since developed a recipe of his own that is quite enjoyable However it is so much easier to cook tripe now than it was back in the day. Patsy’s and Elios in NYC often have it on their menu and I’ve enjoyed it in bother restaurants

1 3/4 Lb Precooked Tripe
5 Tbsp. Olives
1 Clove Garlic
1 Celery Stalk
4 Fresh Basil Leaves – finely chopped
1 3/4 C. Dry White Wine
1 C. Grated Parmesan Cheese
1 Lb. Tomatoes – peeled, seeded, chopped
Salt and Pepper
Lemon Strips from 1 Lemon

In Italy, tripe is usually sold pre-cooked, which means that it has also been cleaned.  If the tripe you are buying has not been pre-cooked, it will need a little bit of cleaning to get some of the fat off the back side.  Also cooking time will need to be adjusted.  Perfectly cooked tripe should always be tender, but also slightly chewy.

This recipe is for pre-cooked tripe because it was given to me by a relative in Italy.

Bring a large pan of salted water to a boil and cook the tripe for 20 minutes, then drain and plunge into a bowl of cold water to stop the cooking process.

Meanwhile, heat the oil in a large saucepan.  Add the garlic clove and cook over low heat for a few minutes until golden, then remove and discard.  Add the celery, carrot, onion and basil and cook over very low heat, stirring occasionally, for about 20 minutes more until slightly browned.  Add the wine and cook until the alcohol has dissipated.  

Drain the tripe thoroughly and cut into bite size strips and add to the saucepan. Sprinkle with half of the Parmesan cheese and mix well.  Next stir in the tomatoes, lemon peel strips and season with salt.  Simmer gently, adding a little hot water if the mixture seems to be getting too dry. about 30-45 minutes.

Remove the pan from the heat, transfer the tripe and sauce to a warmed serving bowl, remove the lemon strips and serve immediately.

BUON MANGIATA!