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Italian Stewed Tripe

Fresh.n.Natural's picture
Ingredients
  Veal tripe 1 1⁄2 Pound
  Stock 2 Quart
  Salt 1 Teaspoon
  Stalk celery and top 1 , chopped
  Cloves 2
  Oil 3 Tablespoon
  Onions 2 , chopped
  Carrots 2 , diced
  Green pepper 1 , chopped
  Bacon 1⁄4 Pound, broiled
  Tomatoes 1 Cup (16 tbs), stewed
  Red beans 1 Cup (16 tbs), cooked
  Cabbage 1⁄2 Small, sliced
  Potatoes 3 Large, diced
  Saffron 1 Pinch
  Sage 1⁄2 Teaspoon
  Nutritional yeast 3 Tablespoon
  Parmesan cheese 1⁄4 Cup (4 tbs), grated
Directions

Cover and simmer for 2 hours.
Remove tripe from stock.
Cut into thin strips.
Heat oil.
Saute onions, carrots and green peppers.
Return tripe to pot with sauteed vegetables and tomatoes.
Cover and simmer for 5 minutes.
Add beans, cabbage, potatoes, cover again and simmer for 20 minutes more.
Add saffron, sage and yeast, and simmer 5 minutes longer.
Garnish with cheese and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Ingredient: 
Meat
Servings: 
6

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