Tripe

Tripe

Tripice

By
From
Dalmatia
Serves
6

Tripe is almost a cult dish among Croatian foodies and lovers of gourmet cuisine. In Croatia, there are even tripe clubs that bring people together on the weekends to cook and enjoy this dish in a variety of ways. When I was a child, tripe was one of the most contentious things in the whole world. If you’ve ever smelt raw tripe cooking, you’ll know why! My grandmother would blanch tripe for hours and the smell is very strong – I just hated it. But then, one night when I was 18 years old, I came home from a nightclub in the wee hours of the morning feeling ravenous. There was only tripe to eat. It tasted like pure heaven, and I was converted. Now sometimes I even dream of tripe – that’s how much I love this dish. Tripe usually comes cooked from the butcher. Unless you have a pressure-cooker, I would not try to cook it from raw as it takes hours and has a very strong odour.

Ingredients

Quantity Ingredient
100 grams pancetta, with lots of white fat but no skin
4 garlic cloves, crushed
1-2 brown onion, finely chopped
100ml extra virgin olive oil
1 carrot, finely chopped
2 celery stalks, finely chopped
100 grams proscuitto, diced into 4 mm cubes
400ml chicken stock
125ml tomato passata
1kg cooked tripe, cut into strips
2-3 waxy potatoes, slcied, such as desiree, sebago or nicola
3 tablespoons fresh flat-leaf parsley, chopped
sea salt
freshly ground black pepper
50 grams grated parmesan, to serve

Method

  1. In a blender or food processor, blend the pancetta and garlic to a paste.
  2. In a saucepan over high heat, sauté the onion in the olive oil until soft. Add the carrot and celery and cook for approximately 10 minutes or until soft. Add the prosciutto and sauté for a couple of minutes, then add the pancetta and garlic paste, chicken stock and tomato passata. Simmer for a couple of minutes over high heat, then add the tripe. Cover with water and cook for 10 minutes. Add the potato, more water or stock and season with salt and pepper. Simmer until the potatoes are cooked through. Sprinkle with parsley, if using, and parmesan and serve.
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