Tripe alla Milanese
This is my version of Grandma’s “trippa” which has been passed down from my grandmother to my mother to me! I changed her original recipe by adding pasta and of course Parmesan cheese.
Tripe alla Milanese
Ingredients
- 5 Lb Honeycomb Tripe
- 3 Lb Onions Small diced
- 1/2 Lb Butter Unsalted
- 2 Tbs Olive oil Extra Virgin
- 1/2 Cup White wine
- 1 Cup Carrots Small diced
- 2 Each Celery stalks Small diced
- 1 Tbs Garlic Minced
- 8 Cups Chicken broth
- 1 Can Diced tomatoes 28oz.
- 2 Ea Bay leaves
- 1 Lb Pasta Pappardelle
- 2 1/2 Cups Parmesan cheese
- 3 Tbs Salt 1 tbs sprinkled over onions while sautéing to bring out sweetness and 2 Tbs added to Pasta water
- TT Pepper
Instructions
- Prep: Place Tripe in a large kettle add water to cover, add 2 tablespoons of salt. Bring to a boil and reduce heat and simmer 3 to 5 minutes. Remove from heat and rinse with cold water. Trim the tripe of any fat and cut into long narrow strips. Cut the strips on an angle into approximately 1” pieces. While waiting for the tripe to blanch, cut onions, carrots and celery into a small dice. In the large kettle, melt butter, add oil, onions, carrots and celery and sprinkle with 1 Tbs. of salt, sauté on medium while stirring until onions are translucent. Add diced tomatoes and tripe and continue to sauté for a few more minutes until mixture has a sauce-type consistency. Add wine and stir to deglaze pan. Add chicken broth and bay leaves, bring to a boil, reduce heat and simmer for approximately 50 minutes.In a large kettle, bring approximately 4 quarts of water to a boil, reduce heat, add 2 tablespoons of salt and pasta, cooking until al dente, rinse and set aside.When ready to serve, place pasta in each individual bowl and place a ladle of “Trippa” over the top. Season with Parmesan cheese!
