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Molisan Tripe
L'Aquila (Molise) — Mother recipe · en it
A delicious and traditional tripe dish with tomatoes and spices, typical of the Molise region.
⏱️ 15 min prep + 80 min cottura · 4 porzioni · media
Ingredients
- 400 g of tripe
- 4 ripe tomatoes
- 2 onions
- 2 cloves of garlic
- 200 g of lard
- 1 liter of beef broth
- 200 g of beans
- 50 g of parsley
- 100 ml of extra virgin olive oil
- Salt and pepper to taste
- 1 teaspoon of chili powder
Method
- Prepare the tripe by cutting it into pieces about 5x5 cm, then boil it in salted water for 15 minutes.
- In a large pan, heat up and fry the lard and finely chopped onions.
- Add the minced garlic and fry for a few seconds, then add the chopped tomatoes.
- Add the beef broth and bring to a boil, then reduce heat and let it simmer for 30 minutes.
- Add the tripe and beans, and cook for another 20 minutes.
- Finally, add the parsley and extra virgin olive oil, mix well and season with salt, pepper, and chili powder.
- Serve hot with Tuscan or country bread.
The story
Trippa alla molisana is a recipe that dates back to the Renaissance era, when tripe specialists were highly valued for their expertise in preparing these ingredients. The dish has become popular in Molise and the entire southern Italy.
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