2 tbsp fresh EVOO
1 large onion, minced
2 cloves garlic, minced
salt and pepper to taste
2 large potatoes parboiled and diced
4 cups chopped, peeled plum tomatoes
½ cup chopped fresh basil (stems and flowers removed)
1 pound tripe, cleaned and boiled
½ cup grated Parmigiao Reggiano
Heat olive oil over medium heat. Add onion, stirring occasionally. Add salt and pepper to taste. Once onions cook down and become translucent, add garlic, potatoes, tomatoes, and basil. Heat briefly, then add tripe; stir thoroughly. Cover pot; reduce flame to medium low and simmer for 30-40 minutes. Check occasionally; add liquid as needed.
The dish is done when the potatoes are soft and the tripe is tender and easy to chew. Serve hot with a dusting of Parmigiao Reggiano if desired.
Preparing the tripe:
4 quarts water
2 tbsp salt
¼ cup freshly squeezed lemon juice
Cut tripe into hand-sized pieces to facilitate rinsing. Rinse tripe in new clean water, drain, and repeat three more times. Add four quarts of water, salt, lemon juice, and tripe to a stainless steel sauce pot. Bring to boil over high heat. Once pot boils, skim off any foam. Cover pot and reduce heat to a medium flame. Simmer for 90 minutes until tripe is tender.
Remove pot from heat and drain water. Cut boiled tripe into bite-sized medallions. Set aside.
Taken from “La Trattoria” by Stanislaus Food Products.