We know that some of you will be screwing your noses up on reading this recipe, but the fact is that tripe can be prepared in different ways, including the more traditional tripe, tomato and mint.
But our colleague at Gustoblog.
it wanted to try boiling the tripe first (for half an hour), and says it actually came out well, and more digestable than other methods.
Another example of the fact that Italy is not all about pasta and pizza (see our recipe for eel), the ingredients for four to five people are as follows: half a kilo of tripe, three zucchini’s, one carrot, one onion, half a cup of red wine, a fistful of grated bread, parmigiano reggiano cheese, salt and pepper.
Boil the tripe for about half an hour.
In a pan on the side, fry the onion with the chopped carrot, add the zucchini, and leave to cook on low heat.
After draining the tripe, add it to the ingredients in the pan, and leave to soak up the flavour for about 15 – 20 minutes, adding the red wine.
Add salt and pepper, put in an oven-proof dish, adding the bread crumbs and parmesan cheese, and cook in the oven at 180 degrees for about ten minutes.