Trippa al Fuoco Lento
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Step 1 of 7
Method
1 of 7
Slice the tripe into even strips about 1 cm wide and 5 cm long. If its aroma is still strong, blanch briefly in fresh water and drain.
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What you are cooking with
Tripe
- 2 kg Cleaned beef tripe, honeycomb, pre-blanched
- 50 ml Olive oil
- 300 g Onion, fine brunoise
- 200 g Carrot, fine brunoise
- 150 g Celery, fine brunoise
- 30 g Garlic, thinly sliced
- 40 g Tomato paste
- 1.5 kg Crushed tomatoes
- 500 ml Light beef stock
- 60 ml White grape vinegar, add in stages; reserve up to 20 ml extra if needed
- 2 each Bay leaves
- 4 g Smoked paprika
- 3 g Chilli flakes
- 10 g Fresh thyme
- 25 g Unsalted butter, for finishing
- 30 ml Extra-virgin olive oil, for finishing
- 20 g Flat-leaf parsley, chopped