Soft, tender and melt-in-your-mouth delicious…I know it sounds like I’m talking about maybe a fresh-out-of-the-oven cookies but I’m talking about tripe. Tripe, the word either puts a smile on your face or a grimace. It usually does both for me, a smile because I really like tripe. I loved when my mom used to make it. She usually made it on a Saturday or Sunday and it took all day. I loved the warmth coming out of the kitchen. And the grimace on my face is from the smell, it’s not very pleasant and it takes hours to cook. Hours. But it’s all worth it. So when I do make tripe, which isn’t too often, I cook up a large batch and make different recipes with it, last year, I shared a recipe for Chicken & Tripe Stew, so very good. This one is simple and is nice paired with porcini scented rice. Enjoy!
- 2 pounds tripe, cooked until tender
- (1) 28 oz. can crushed tomato sauce
- 5 large cloves of garlic, crushed and minced
- 1 small onion, minced
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- a small handful of dried mushrooms, roughly chopped
- 1/2 a porcini mushroom bouillon cube
- a few basil leaves, minced
- sea salt if needed
To make your tripe tender, you have to cook it for about 3-4 hours, until you can easily pierce them with a fork. (I did have one rare occasion that they were tender in two hours, so keep an eye on them.) With it still warm enough to be outside, I cooked a big pot of tripe on the range attached to the stove, out on the deck, sparing the house of the smell. Cover the tripe with enough water and bring to a boil, lower the heat and simmer until fork tender. Once cool enough to handle, cut into strips, about 2 inches in length and set aside. You can always cook the tripe one day and the following day make this recipe. To make your tripe in tomato sauce, combine the oil, onions and garlic in a heavy bottomed pot, until translucent. Next, add in the tripe, mushrooms, bouillon cube, tomatoes and basil, bring to a boil and then reduce the heat on the lowest setting, simmering for 2 more hours, stirring often. Season with sea salt if needed and garnish with fresh basil, serves 4-6.