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Tripe with Garlic
L'Aquila (Molise) — Mother recipe · en it
A traditional tripe stew made with raw garlic and seasoned with extra virgin olive oil and chili pepper.
📷 E4024 — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 10 min prep + 100 min cottura · 4 porzioni · media
Ingredients
- 2 kg of tripe
- 1 kg of marinated tomatoes
- 2 onions
- 100 g of chili pepper
- 200 ml of extra virgin olive oil
- 1 liter of beef broth
- Salt and pepper to taste
- 100 g of chopped parsley
- 100 g of chopped onion
- 2 cloves of raw garlic
- 100 g of chopped parsley
Method
- Clean and cut the tripe into 2 x 2 cm pieces.
- In a pot, heat the oil and sauté the chopped onion and garlic for 2-3 minutes.
- Add the tripe and broth, bring to a boil and simmer over medium heat for 1-1.5 hours.
- Add the marinated tomatoes, chili pepper, and parsley, stir and cook for another 15-20 minutes.
- Season with salt and pepper to taste.
- Serve hot, accompanied by Tuscan bread or a piece of whole wheat bread.
The story
Tripe with garlic is a specialty of Molise cuisine, particularly popular in the city of L'Aquila. Its origins date back to the Middle Ages, when the poor used tripe as a source of protein.
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