Tripe in Tomato Sauce with Carrots and Onion
90’ min.
Medium
4 people
- Garlic
- 1 white onion
- Carrots
- Small sprig of rosemary
- Tripe
- End piece of cured ham
- Cubeb pepper to taste
- Salt to taste
- Piece of ginger
- Datterino cherry tomatoes
- Tomato passata
- Extra virgin olive oil
- White wine
- Grana Padano
Wash the tripe thoroughly and cut it into thin strips. Let it rest for a few minutes.
Peel the onion and carrots, then dice them into small cubes. In a large pot, prepare a soffritto with extra virgin olive oil, a whole garlic clove, a sprig of rosemary, and the chopped onion and carrot. Sauté over medium heat for about 10 minutes, until the vegetables are golden and soft.
Add the tripe to the soffritto and brown it over high heat for about 20 minutes, stirring occasionally.
At this point, add the “end piece” of cured ham cut into small pieces, a pinch of coarse salt, and a grind of black pepper. Mix well to combine the flavors.
After about 10 minutes of cooking, deglaze with some white wine and add a garlic clove or a sprinkle of ginger, depending on your taste.
Pour in the tomato passata and add the cherry tomatoes cut in half. Cover the pot with a lid and reduce the heat to low.
Let it simmer gently for about an hour, stirring from time to time. Serve the tripe piping hot, topped with a generous sprinkle of grated Grana Padano cheese. Enjoy!
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