It’s well known that Tuscan culinary tradition and tripe go hand in hand, and literally every city has its own recipe for a fantastic tripe dish, but Siena’s is truly special, indeed it even includes sausage! Try it and then tell me what you think.
Siena-Style Tripe [Trippa alla Senese]
Equipment
- Equipment:
- Knife
- Cutting board
- Skillet
- Large pot
Ingredients
- 2.6 pounds of pre-cooked tripe cut into 1-inch strips
- 2 sausages crumbled
- 1 ½ cups tomato sauce
- 1 small red chili pepper or ½ teaspoon red pepper flakes for a milder heat
- 1 stalk of celery finely chopped
- 1 carrot finely chopped
- ¾ cup white wine
- 2 cloves of garlic minced
- Grated Pecorino cheese to taste, plus more for serving
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the Tripe: Start by cutting the pre-cooked tripe into strips about 1 inch wide. This makes it easier to eat and allows it to soak up more flavor from the sauce.2.6 pounds of pre-cooked tripe
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the minced garlic, chopped carrot, and celery. If using, add the whole red chili pepper or red pepper flakes. Sauté for 3-4 minutes until the vegetables start to soften.1 small red chili pepper, 1 stalk of celery, 1 carrot, 2 cloves of garlic, 2 tablespoons olive oil
- Brown the Sausage: Crumble the sausage into the pot, breaking it apart further with a fork. Cook until fully browned and crumbled, mixing with the aromatics.2 sausages
- Add the Tripe: Once the sausage is browned, add the tripe strips to the pot. Stir well to combine and cook for a few more minutes, letting the tripe get infused with the flavors.
- Deglaze with Wine: Pour in the white wine, and stir the mixture, allowing the alcohol to evaporate. This should take about 2-3 minutes over medium heat.¾ cup white wine
- Simmer the Tripe: Add the tomato sauce to the pot, season with salt and pepper, and stir. Cover and simmer on low heat for about 1 hour, stirring occasionally. Add a little water if the sauce gets too thick.1 ½ cups tomato sauce, Salt and pepper to taste
- Finish with Cheese: Check the tripe for tenderness. Once it's soft and the sauce is rich, stir in a generous amount of grated Pecorino cheese. Let it melt into the sauce for a couple of minutes, then remove from heat.Grated Pecorino cheese
- Serve Warm: Serve the tripe hot, with extra Pecorino cheese on the side for those who want more.
Notes
Tripe as it’s made in Siena, is just divine
This recipe stands out not only for its use of tripe, a testament to Italian cuisine’s no-waste philosophy but also for its harmonious blend of tomato sauce and fresh vegetables, embodying the essence of comfort food.
The tenderness of the tripe, lovingly simmered in a savory sauce, captures the essence of Siena’s culinary landscape, offering a warm embrace of flavors that are both unique and profoundly traditional. For those eager to explore further the gastronomic wonders of Siena city, I recommend visiting the link to discover more about Siena’s rich culinary offerings.
Trippa alla Senese is more than a meal; it’s a journey through the heart of Italian culinary artistry, inviting both the adventurous and the discerning to experience the true soul of Sienese cuisine.
