Tripe Di Calabria

Recipe by Bruce 3
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs
SERVES: 30-45
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Clean all fat off of tripe under running water.
  • Cut tripe into pot holder size pieces.
  • Use large 16 quart pot and cover tripe with water.
  • Boil tripe for 1 and a half hours.
  • While tripe is cooking, chop your garlic, onions and celery (keeping them separated until ready to use).
  • Once your tripe is cooked, reserve 2 quarts of tripe stock and set aside.
  • Let the tripe cool by running under cold water.
  • Using sharp food scissors, and cut your tripe into half inch strips and then half inch cubes.
  • Once the tripe is completely cut, set it aside.
  • Take your 16 quart pot and pour in your 1/2 cup of olive oil and chopped garlic.
  • Over medium fire lightly brown the garlic.
  • Add your chopped onions and chopped celery,then add your sweet basil, oregano, seasoning salt and crushed red pepper.
  • Sweat this all together for 5 minutes.
  • Now add your tripe and mix well and stir for 10 minutes.
  • Next add your 2 quarts of reserved tripe stock, your 2 (28oz) cans of crushed tomatoes and your 2 tbsp of sugar.
  • Stir until all ingredients are well mixed.
  • Cook on medium to low heat for 2 more hours, Stirring occasionally.
  • Serve with Fresh Italian Bread.
  • BUON APPETITE!
  • Freeze remaining dinners in medium zip-lock plastic bags and just microwave for 3 minutes or until hot.
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