Trippa alla Parmigiana Recipe (Parmigian Style Tripe)
Category: Secondi Piatti (Main Courses)
Servings: 4
Prep Time: 15 minutes
Cook Time: 2 hours 15 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| White onions | 1 |
| Extra virgin olive oil | to taste |
| Tomato passata | 220g |
| Beef broth | 200g |
| Parmigiano Reggiano DOP (Grated) | 100g |
| Fine salt | to taste |
| Black pepper | to taste |
| Tripe (fresh or cleaned) | 5 kg |
Instructions:
-
Prepare the Ingredients: Begin by finely chopping the white onion. This will form the base of the dish, so ensure it is finely diced for a smooth flavor.
-
Cook the Onion: Heat a large, deep pan or skillet over medium heat. Add a generous amount of extra virgin olive oil. Once the oil is heated, add the finely chopped onion and sauté for about 10 minutes, stirring occasionally. The goal is to soften the onion without letting it brown. Once it becomes soft and translucent, add a ladleful of beef broth to help soften it further.
-
Add the Tripe: Once the onion has softened, carefully add the tripe to the pan. Make sure the tripe is cleaned thoroughly before use. Stir everything together to combine the flavors. The richness of the broth and the onion will coat the tripe.
-
Add the Tomato Sauce: Pour in the tomato passata (pureed tomatoes) and stir well to ensure that the tripe is evenly covered with the sauce. The tomato sauce will provide a rich, tangy base for this dish.
-
Simmer the Tripe: Reduce the heat to low, and allow the mixture to simmer uncovered for about 2 hours. Stir occasionally to prevent the tripe from sticking to the pan. Throughout the cooking process, periodically add a ladle of beef broth to maintain the moisture. The goal is to keep the tripe tender and ensure it cooks slowly in the flavorful broth and sauce. Continue cooking until the tripe becomes soft and tender.
-
Finish the Dish: Once the tripe is fully cooked and tender, add the grated Parmigiano Reggiano DOP to the pan. Stir it into the dish, allowing it to melt and blend seamlessly into the sauce. This will add a creamy, savory depth to the flavor.
-
Season and Serve: Taste the dish and adjust the seasoning with salt and black pepper to suit your preference. Serve the Trippa alla Parmigiana hot, garnished with a little extra grated Parmesan if desired. This dish pairs wonderfully with crusty bread to soak up the rich sauce.
Cooking Tips:
- For an extra flavor boost, you can add a sprig of fresh rosemary or thyme while simmering the tripe, removing it before serving.
- Make sure to use a good quality beef broth for the best flavor. If you don’t have homemade broth, a store-bought variety will work as well, but opt for a low-sodium version to control the saltiness.
- If you prefer a more rustic version, you can skip the final addition of Parmesan and enjoy the dish in its simple, classic form.
Enjoy your Trippa alla Parmigiana! This hearty, flavorful dish is perfect for a family dinner or to impress guests with a traditional Italian recipe.
