Roman Style Tripe
Enjoy this tripe with an unbelievable pancetta tomato sauce.
OK , I made it 50 years ago with grandmother , Bidigetta ZandegiacomodeLugano , but it was amazing ! The problem is getting good honeycomb tripe . Please don't order the tripe in milk that costs a mint online . And screw the pancetta , use bacon . The tripe comes from the reticulum , or second stomach of a bovine . I am now working with a local large-animal veterinarian to find a source near me . The recipe here looks good , and I will use it as soon as I can . Nice dish for the Holidays if you know some adventurous eaters .
Doesn't get any better than this!! I make this about once a month and it's SO worth the time. Every time. Notes: Don't substitute a different kind of tripe. Use the beef, honeycomb. I've tried other types. It's just not nearly as good. I also cook the tripe in my pressure cooker. I'm sure its not necessary. But I think it makes it a lot more tender. Maybe it's just my pan, but I've found that using 1.5 cups of reserved tripe liquid in the 1st round (pancetta mixture) prevents some burning. I frequently also substitute a high quality, thick cut bacon for pancetta. Lastly, I like the dish a little more spicy, so I use 1 1/2 teaspoons of red pepper flakes.
Left out the mint but boy oh boy. Delish!!
My parents used to eat tripe and I never tried it. When I saw this dish, I knew I had to try it and it was awesome.
Love love love it. It very much reminds me of a cassoulet exccept the fact it is not baked. I would do this again. It could also be done with other meats such as pork.
Tripe comes from the stomach lining of beef. There is also tripe from pork and sheep but beef tripe is the most common type.