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Prep Time: 15 Minutes Cook Time: 160 Minutes |
Ready In: 175 Minutes Servings: 6 |
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When prepared in this method, tripe has a pleasantly mild, but distinct flavor. When it comes to great sauces for dipping crusty Italian bread, it doesn't get any better than this. Ingredients:
5 quarts cold water |
2 1/2 pounds honeycomb beef tripe |
1/2 cup white vinegar |
2 teaspoons salt |
1 teaspoon vanilla extract |
1 bay leaf |
1 tablespoon olive oil |
4 ounces pancetta bacon, diced |
1 onion, diced |
6 cloves garlic, minced |
3 cups marinara sauce |
1 teaspoon red pepper flakes |
1 (15 ounce) can garbanzo beans, drained |
1 bunch fresh mint leaves, chopped |
salt and ground black pepper to taste |
1/4 cup freshly grated parmigiano-reggiano cheese, or to taste |
Directions:
1. Combine water, tripe, vinegar, salt, vanilla, and bay leaf in a large stockpot over high heat. Bring to a boil and skim off any foam that accumulates. Reduce heat to medium-low, cover pot, and simmer for 1 1/2 hours. Transfer tripe to a plate and set aside to cool. Reserve 1 to 2 cups of the cooking liquid.
2. Heat oil in a large skillet over medium heat. Add pancetta and onion; cook and stir until pancetta is browned and onion is translucent, 6 to 7 minutes. Stir garlic into pancetta mixture; cook and stir until aromatic, about 2 minutes.
3. Stir marinara sauce, 1 cup reserved tripe liquid, and red pepper flakes into the pancetta mixture. Reduce heat to low and simmer for 30 minutes.
4. Cut tripe into 1-inch cubes and add to marinara-pancetta sauce; stir to combine. If needed, add 1 cup of the reserved tripe liquid. Simmer for 30 minutes.
5. Mix garbanzo beans and mint into the sauce. Season with salt and black pepper to taste. Sprinkle with Parmigiano-Reggiano cheese and serve.
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