On a scale of 0-to-Chris Cosentino, when it comes to cooking and enjoying offal, I come in at around a 5. I�ve never been big on kidneys, brain, and heart, but I do enjoy fried sweetbreads, grilled tongue, and this Roman-style tripe.
Let�s just get this out of the way now � tripe is the lining of a cow�s stomach. Not sure which one, as I remember from grade school that cows have a bunch of them. You could always Google for more info, but really, what else do you need to know?
This recipe is inspired by three different sources; Mario Batali, where I learned the trick of adding vanilla to the cooking liquid; my grandfather, who I believe made me the first tripe I ever ate; and a great neighborhood restaurant, Locanda, where I borrowed the idea of adding garbanzo beans.
I�m not sure how �tripe� ended up being used as an expression for �something poor, worthless, or offensive,� but culinarily-speaking, it�s none of those things. When prepared in this method, it�s has a pleasantly mild, but distinct flavor.
The spicy, garlicky tomato sauce is spiked with lots of fresh mint, which has a magical affinity for the tripe. When it comes to great sauces for dipping crusty Italian bread, it doesn�t get any better than this. If you like tripe, you�ll definitely love this version.
If you don�t like tripe, or have never tried it, I implore you to chef-up, and give it a try. Hey, no guts, no glory. Enjoy!
Ingredients:
For the tripe:
2 1/2 pounds honeycomb tripe
1/2 cup white vinegar
1 teaspoon vanilla extract
2 teaspoons salt
1 bay leaf
5 quarts cold water
For the sauce:
1 tablespoon olive oil
4 oz pancetta
1 onion, diced
6 cloves garlic, minced
3 cups marinara sauce
1 teaspoon red pepper flakes
2 cups tripe cooking liquid, more as needed
1 can garbanzo beans, drained
1/4 cup Parmigiano-Reggiano, freshly grated
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