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Tripe Milan Style

Meat.World's picture
Ingredients
  Tripe 2 Pound, rinsed
  Salt 2 1⁄4 Teaspoon
  Celery rib 1
  Onions 2 , sliced
  Whole cloves 2
  Butter 4 Tablespoon
  Salt pork 1⁄4 Pound, rind removed, finely chopped
  Carrots 2 , diced
  Celery heart 1 Large, chopped
  Tomatoes 4 Medium, peeled, seeded and chopped
  Powdered saffron 1⁄8 Teaspoon, dissolved in 1 cup / 1/4 liter warm water
  Dried red kidney beans 1 Pound, cooked
  New cabbage 1⁄2 Small, thinly sliced
  Potatoes 3 Large, boiled, peeled and diced
  Dried sage 1⁄2 Teaspoon
  Freshly grated parmesan cheese 3 Tablespoon
  Pepper 1⁄8 Teaspoon
Directions

Place the tripe in a large pot.
Cover it with 8 quarts [8 liters] of water.
Add 2 teaspoons [10 ml.] of the salt, the celery rib, whole onion and cloves, and simmer it, uncovered, for two hours.
Drain the cooked tripe and cut it into thin strips.
In a large pan, melt the butter, add the salt pork, sliced onion, carrots and celery heart and brown them well.
Add the tomatoes and cook over medium heat for five minutes.
Add the tripe, the rest of the salt and the diluted saffron and simmer for 30 minutes.
Add the beans, cabbage and potatoes and continue simmering for 10 minutes, or until the vegetables are tender.
Add the sage, sprinkle the mixture with the Parmesan cheese and pepper and cook for five more minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Meat
Servings: 
4

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