Trippa in Umido
Tripe, trippa in Italian, is the stomach of an animal, in this case beef. It’s texture is unique and very different from other offals or meat cuts. Very rubbery and tough when raw, becomes gentle and gelatinous when cooked slowly with a liquid.
This is one of many ways of cooking tripe. Various regions in Italy cook it in slightly different ways, changing the type of tomato product and its quantity, adding more or less liquid, various type of beans, herbs, spices and other ingredients. It is a humble, inexpensive dish and a true delicacy to be enjoyed in the cold months.
Buonappetito!
Recipe below… Read the rest of this entry »