Nonnie Ida's Tuscan Style Tripe
Tripe has at last come into its own, and is now found on popular restaurant menus across the country. Our classic Tuscan recipe is full of flavor and textures, and can easily be prepared in your home kitchen. You can also substitute the tripe with calamari, which has a similar texture. Serve with plenty of Pellegrini Chardonnay, and enjoy! –Ida Pellegrini
Nonnie Ida’s Tuscan Style Tripe
Trippa della Nonna alla Toscana
4 lbs. honeycomb tripe
1 onion chopped
3 cloves garlic chopped
1 carrot chopped
3 stalks celery, chopped
3 tablespoons parsley, chopped
3 tablespoons parsley, chopped
1 8 oz. can tomato sauce1 medium size potato, cut in ½” cubes
1 cup Pellegrini Chardonnay
¼ cup olive oil
2 tablespoons butter
½ teaspoon red pepper flakes
Salt and pepper
2 or more cups hot water
Grated Parmesan cheese
Wash tripe thoroughly in cold water. Cut into 3 inch strips about ½ inch wide. Boil in salted water until “al dente” (about ½ hour). Drain and put aside.
In a large pot, heat olive oil. Sauté onion, garlic, carrot, celery and potatoes. Cook until wilted. Add salt and pepper. Add butter, stir. Add wine and let evaporate. Add tomato sauce and boiled tripe and let mixture cook, simmering for about ½ hour or until tripe is tender to the taste. Add small amounts of water as necessary to keep tripe covered with liquid. When cooked, add Parmesan cheese. Stir and serve immediately.
Serves 4.
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