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A dish containing a portion of tomato tripe: Tripe is the edible part of the stomach of ruminants, such as cattle and lambs. Visually, it has a very distinctive appearance: it is white or light yellow in color, with a honeycomb or striped texture, depending on the section of the stomach from which it comes. The surface is uneven, with folds and grooves that make it unique. Soft to the touch, it becomes tenderer with cooking. On the edge of the plate, there is a piece of bread.

Siena-Style Tripe [Trippa alla Senese]

Guido Pasquariello
This Siena-Style Tripe is a comforting stew made from tender tripe simmered in a savory tomato sauce with crumbled sausage, carrot, celery, and a hint of heat from red pepper flakes.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Course Main Course
Cuisine Italian
Servings 4

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

Trippa alla Senese is best enjoyed hot, with a sprinkle of extra Pecorino cheese on top for added flavor. Pair it with a glass of Chianti red wine for a true Tuscan experience.