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Category: Main courses

Trippa alla Gino

For all the talk about how food can bring us together, it can divide as well. There are dishes that polarize. Take tripe. It is standard equipment on every cow that ever produced a T-bone and has been pleasurably eaten ... Read more

Total time: 4 hours | Serves 6 to 8
Note: This is how Gino Angelini fixes tripe at Angelini Osteria. Note the addition of the wine corks, which he insists make the tripe smoother and silkier.
  • 3 pounds honeycomb tripe
  • 2 tablespoons olive oil
  • 1 (2-ounce) chunk prosciutto fat
  • 1 clove garlic, unpeeled
  • 1 sprig fresh sage
  • 1 sprig fresh rosemary
  • 2 whole cloves
  • 1/4 cup finely diced carrot
  • 1/4 cup finely diced celery
  • 1/2 cup finely diced onions
  • 2 wine corks
  • 1/4 teaspoon dried red pepper flakes
  • 1 (1-ounce) piece Parmigiano-Reggiano
  • 1 teaspoon minced shallot
  • 1 cup tomato puree
  • 2 cups sparkling water
  • 5 sprigs parsley, minced

Step 1Rinse the tripe well and cut it in thin shreds, about 1/4-inch thick. It's easiest to do this with the smooth side up.

Step 2Heat the olive oil in a large skillet over medium heat along with the prosciutto fat and the garlic. Tightly tie the sage, rosemary and cloves in a cheesecloth bundle and add it to the pan. Add the carrot, celery and onions. Cook until the vegetables are soft and just beginning to brown, about 10 minutes.

Step 3Add the shredded tripe, the wine corks and the red pepper flakes and continue cooking. After about 10 minutes the tripe will be swimming in moisture. Add the chunk of cheese and the shallot and cook until that moisture has reduced to an almost sauce-like consistency, about 20 minutes.

Step 4Add the tomato puree and cook another 10 minutes. Add the sparkling water and reduce the heat to low. Cover and cook until the tripe is quite tender and the moisture has reduced to a sauce-like consistency, thick enough that the shreds of tripe cling to each other, about 3 hours. If the tripe starts to dry out, add more tomato puree and sparkling water, up to 1 cup of each.

Step 5Remove the piece of prosciutto fat, wine corks, cheese chunk and garlic, sprinkle with parsley and serve.

Each of 8 servings:
198 calories; 242 mg sodium; 104 mg cholesterol; 12 grams fat; 4 grams saturated fat; 4 grams carbohydrates; 18 grams protein; 0.82 gram fiber.
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