Tripe alla Pisana cooked in Tomato Sauce
Trippa alla Pisana is a traditional Italian stew that combines tender tripe with a hearty tomato and vegetable sauce. It's a unique dish that brings a piece of Pisa's culinary history to your table.
Servings: 4
Equipment
- Knife
- Skillet
- Large pot
Ingredients
- 1 ¾ pounds veal tripe cleaned and boiled
- 3 ½ ounces pork pancetta
- 1 cup celery chopped
- 1 cup carrot chopped
- 1 cup onion chopped
- 2 cloves garlic minced
- ½ cup extra virgin olive oil
- ½ cup tomato sauce
- 1 bouquet garni a mix of sage, basil, bay leaf, parsley, pennyroyal, and thyme
- 1 cup white wine
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Prep Vegetables and Pancetta: Finely chop the celery, carrot, onion, garlic, and pancetta. This blend of ingredients will form the flavorful base of your dish.1 cup celery, 1 cup carrot, 1 cup onion, 2 cloves garlic, 3 ½ ounces pork pancetta
- Sauté Base: In a large pot, heat the olive oil over medium heat. Add the chopped vegetables and pancetta, cooking until they start to soften and the pancetta is lightly browned.½ cup extra virgin olive oil
- Brown the Tripe: Cut the tripe into strips or small pieces and add it to the pot. Cook with the vegetable and pancetta mixture for a few minutes, allowing the tripe to brown slightly.1 ¾ pounds veal tripe
- Deglaze with Wine: Pour the white wine into the pot, stirring well to lift any browned bits off the bottom of the pot. Allow the wine to reduce slightly, which will add depth to the flavor.1 cup white wine
- Add Tomato Sauce and Season: Stir in the tomato sauce, then season with salt and pepper. Add the bouquet garni for a layer of herbal notes.½ cup tomato sauce, Salt and pepper to taste, 1 bouquet garni
- Simmer: Cover the pot and let the stew simmer gently. If the mixture becomes too thick, add a bit of warm water or broth. Cook until the tripe is very tender and the flavors are well combined, about 1 ½ to 2 hours.
- Finish with Parmesan: Before serving, remove the bouquet garni and stir in the grated Parmesan cheese. This will add a nice, savory depth to your dish.¼ cup grated Parmesan cheese
- Serve: Dish out the tripe stew and enjoy the rich, comforting flavors. It's traditionally served with a side of bread, perfect for dipping into the sauce.
Notes
- Adjust the herbs in the bouquet garni based on availability; rosemary, oregano, or marjoram are good substitutes.
- For easier prep, seek pre-cleaned and pre-boiled tripe from specialty stores or your butcher.
- Chicken or vegetable broth can replace white wine as a non-alcoholic substitute.
- Serve with simple, crusty bread or a light, green salad as a side dish.
- Cook the tripe slowly and gently for 1 ½ to 2 hours, extending the time if necessary for tenderness.
- Freeze leftovers in airtight containers for up to 3 months; thaw in the refrigerator before reheating.
