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Trippa alla parmigiana (tripe recipe from Italy)


1 kg tripe
2 onions, chopped
2 sticks of celery
2 carrots, chopped
1 bay leaf
1 cloves garlic, crushed
300 grams of tomatoes, pulped
50 grams of butter
60 grams of Parmigiano cheese, grated
2 tablespoon of breadcrumbs
3 tablespoons of parsley, chopped


Place the tripe in a saucepan, along with half of the onions, half of the celery, half of the carrots, bay leaf, and garlic. Pour in enough water to cover the tripe, put on the lid and bring to the boil. Reduce the heat and simmer gently for two hours, until the tripe is soft and tender. Drain, cool and cut into strips. Melt half the butter in an ovenproof pan. Stir in the rest of the chopped vegetables. Lightly sautee until soft. Add the tripe and tomato pulp and season with salt and pepper. Add a little water and simmer gently for another two hours. In the meantime preheat the oven to 200 C. Stir in the remaining butter, sprinkle the grated Parmigiano cheese and breadcrumbs on top, and bake in the oven for a few minutes, until the top is crisp and golden-brown. Garnish with the parsley and serve.