Penne with Tripas Ragù
Category: Main Course
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Penne Rigate | 320g |
| Beef Tripas | 700g |
| Tomato Passata | 250g |
| Triple Tomato Paste | 50g |
| Vegetable Broth | 1L |
| Red Wine | 150ml |
| Butter | 40g |
| Celery | 1 stalk |
| Carrot | 1 |
| Onion | 1 |
| Oregano | 3 sprigs |
| Thyme | 2 sprigs |
| Rosemary | 1 sprig |
| Sage | 3 leaves |
| Bay Leaves | 2 |
| Salt | To taste |
| Black Pepper | To taste |
| Extra Virgin Olive Oil | To taste |
Instructions:
-
Prepare the Tripas:
For this dish, it’s essential to start with pre-cleaned and partially pre-cooked tripas (beef tripe). You can get this from your trusted butcher, saving you the lengthy preparation time. -
-
Prepare the Vegetables:
Begin by prepping the vegetables for the soffritto (a flavorful base). Clean and trim the carrot, cutting it into small cubes. Peel the onion and chop it into small pieces as well. Wash the celery stalk, remove the outer leaves, and use a vegetable peeler to take off the fibrous outer membrane. Then, chop the celery into small cubes. -
Chop the Herbs:
Finely chop the oregano, thyme, rosemary, sage, and bay leaves. Set them aside. -
Sauté the Vegetables:
In a large skillet, heat the butter and a drizzle of olive oil over medium heat. Add the chopped vegetables and sauté them, stirring occasionally with a wooden spoon, for about 10 minutes. You want the vegetables to be tender and slightly caramelized. Season with salt and add the chopped garlic for extra flavor. If the mixture starts to dry out, add a ladle of vegetable broth to keep it moist. -
Prepare the Tripas:
While the soffritto is cooking, slice the beef tripas into thin strips. Add the bay leaves along with the tripas to the skillet. Stir everything well. -
Deglaze and Simmer:
Pour in the red wine and allow it to cook off for a couple of minutes, making sure it combines with the vegetables and tripas. Lower the heat and add the tomato passata and the triple tomato paste. Stir everything together and let it simmer for about 1.5 to 2 hours, adding vegetable broth gradually to prevent the sauce from drying out. Continue stirring occasionally. -
Cook the Penne:
As the ragù cooks, bring a large pot of salted water to a boil. Add the penne rigate and cook according to the package instructions until al dente. Once cooked, drain the pasta, reserving a bit of the cooking water. -
Combine and Serve:
Add the cooked penne to the ragù, stirring gently to coat the pasta with the flavorful sauce. Let the pasta and sauce cook together for another minute or two, allowing the flavors to meld. -
Serve:
Turn off the heat and serve the Penne al Ragù di Trippa hot. Enjoy this hearty, flavorful dish with a sprinkle of fresh herbs if desired!
Note: This dish is
