I was all set out to prepare trippa alla fiorentina (Florentine-style
tripe) but some ingredients (basil leaves and parmesan) used in this
version were unavailable, so I used what I had, namely mint leaves and
pecorino romano, which are supposed to be used in trippa alla romana
(Roman-style tripe). So, the result is some kind of fusion, prepared in
a pressure cooker. The tripe I used was rumen, which is tougher but
just as tasty as honeycomb tripe if prepared right.


Trippa alla moda mia

750 g 1.7 pounds) tripe (rumen), blanched and boiled
1 medium-sized red onion, finely chopped
1 medium-sized carrot, finely chopped
1 medium-sized stick of celery, finely chopped
2 tablespoons extra-virgin olive oil
1 spring onion, finely chopped
mint leaves, shredded
marjoram
parsley leaves, shredded
a can of 400 g (about 1 pound) passata (tomato purée)
200 g/ 0.8 cup home-made beef stock
100 ml (0.4 cup) dry white wine
salt and pepper
pecorino romano, grated

Cut the tripe into half-finger-wide strips. Heat the olive oil in the
open pressure cooker and put in the battuto of finely chopped onion,
carrot and celery, and slowly fry it, thus making a soffritto. Add the
tripe and fry it over high heat until it sheds its water and the water
evaporates. Pour in the wine, degazing the pot, and let it evaporate
for the most part. Add the tomato purée, beef stock, spring onion,
mint, marjoram, and parsley. Add salt and pepper and mix well. Bring
up to pressure over high heat, reduce heat to as low as possible to
maintain the pressure and cook for 40 minutes. Let the pressure get
released naturally, about 10 minutes. Serve liberally sprinkled with
pecorino romano. Buonissimo! Gnam-gnam! Miam-miam! Yummy! Lecker!
Obyedyenye!

Victor

Victor Sack wrote:
> I was all set out to prepare trippa alla fiorentina (Florentine-style
> tripe) but some ingredients (basil leaves and parmesan) used in this
> version were unavailable, so I used what I had, namely mint leaves and
> pecorino romano, which are supposed to be used in trippa alla romana
> (Roman-style tripe). So, the result is some kind of fusion, prepared in
> a pressure cooker. The tripe I used was rumen, which is tougher but
> just as tasty as honeycomb tripe if prepared right.
>
>
> Trippa alla moda mia
>
> 750 g 1.7 pounds) tripe (rumen), blanched and boiled
> 1 medium-sized red onion, finely chopped
> 1 medium-sized carrot, finely chopped
> 1 medium-sized stick of celery, finely chopped
> 2 tablespoons extra-virgin olive oil
> 1 spring onion, finely chopped
> mint leaves, shredded
> marjoram
> parsley leaves, shredded
> a can of 400 g (about 1 pound) passata (tomato purée)
> 200 g/ 0.8 cup home-made beef stock
> 100 ml (0.4 cup) dry white wine
> salt and pepper
> pecorino romano, grated
>
> Cut the tripe into half-finger-wide strips. Heat the olive oil in the
> open pressure cooker and put in the battuto of finely chopped onion,
> carrot and celery, and slowly fry it, thus making a soffritto. Add the
> tripe and fry it over high heat until it sheds its water and the water
> evaporates. Pour in the wine, degazing the pot, and let it evaporate
> for the most part. Add the tomato purée, beef stock, spring onion,
> mint, marjoram, and parsley. Add salt and pepper and mix well. Bring
> up to pressure over high heat, reduce heat to as low as possible to
> maintain the pressure and cook for 40 minutes. Let the pressure get
> released naturally, about 10 minutes. Serve liberally sprinkled with
> pecorino romano. Buonissimo! Gnam-gnam! Miam-miam! Yummy! Lecker!
> Obyedyenye!
>
> Victor

That looks interesting, Victor. It will be saved for when I am in
the mood for tripe.

--
Jean B.

Victor Sack wrote:

> I was all set out to prepare trippa alla fiorentina (Florentine-style
> tripe) but some ingredients (basil leaves and parmesan) used in this
> version were unavailable, so I used what I had, namely mint leaves and
> pecorino romano, which are supposed to be used in trippa alla romana
> (Roman-style tripe). So, the result is some kind of fusion, prepared
> in a pressure cooker. The tripe I used was rumen, which is tougher
> but just as tasty as honeycomb tripe if prepared right.

Very good recipe, Viktor. If you remove marjoram, beef stock and mint
leaves, and substitute parmigiano for pecorino, that's almost a "trippa alla
parmigiana" (Parma style tripe), my favorite.
Always serve with a liberal dose of grated parmigiano on top.
In my family, if it's winter, tripe is often prepared to end up on polenta,
and that's a heavenly meal, guaranteed.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

Vilco > wrote:

> Victor Sack wrote:
>
> > The tripe I used was rumen, which is tougher
> > but just as tasty as honeycomb tripe if prepared right.
>
> Very good recipe, Viktor.

It is incredibly tasty. Unfortunately, I misnamed it, making a damnable
grammar error. It is "modo mio", masculine, of course. :-(

> If you remove marjoram, beef stock and mint
> leaves, and substitute parmigiano for pecorino, that's almost a "trippa alla
> parmigiana" (Parma style tripe), my favorite.
> Always serve with a liberal dose of grated parmigiano on top.

Is any wine used in the recipe?

Victor

Victor Sack wrote:

>> Very good recipe, Viktor.

> It is incredibly tasty. Unfortunately, I misnamed it, making a
> damnable grammar error. It is "modo mio", masculine, of course. :-(

It works both way: masculine means "my way" while feminine means "my
fashion". The second sounds more classy and refined, while the first is the
common form.

>> If you remove marjoram, beef stock and mint
>> leaves, and substitute parmigiano for pecorino, that's almost a
>> "trippa alla parmigiana" (Parma style tripe), my favorite.
>> Always serve with a liberal dose of grated parmigiano on top.

> Is any wine used in the recipe?

Yes, I forgot to specify it: after you put the tripe in, a little dry white
wine goes in and gets evaporated over medium high, then one adds the tomato
sauce and brings the heat to low.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

Vilco > wrote:

> Victor Sack wrote:
>
> > It is incredibly tasty. Unfortunately, I misnamed it, making a
> > damnable grammar error. It is "modo mio", masculine, of course. :-(
>
> It works both way: masculine means "my way" while feminine means "my
> fashion". The second sounds more classy and refined, while the first is the
> common form.

Ah, thanks! So, do recipes get named either way, just reflecting one's
personal preference... or refinement?

> >> If you remove marjoram, beef stock and mint
> >> leaves, and substitute parmigiano for pecorino, that's almost a
> >> "trippa alla parmigiana" (Parma style tripe), my favorite.
> >> Always serve with a liberal dose of grated parmigiano on top.
>
> > Is any wine used in the recipe?
>
> Yes, I forgot to specify it: after you put the tripe in, a little dry white
> wine goes in and gets evaporated over medium high, then one adds the tomato
> sauce and brings the heat to low.

I was wondering about any added liquid other than tomato sauce. Of
course the recipe will still work with just tomato sauce.

Victor

Victor Sack wrote:

>> It works both way: masculine means "my way" while feminine means "my
>> fashion". The second sounds more classy and refined, while the first
>> is the common form.

> Ah, thanks! So, do recipes get named either way, just reflecting
> one's personal preference... or refinement?

Maybe the mood of the moment

>> Yes, I forgot to specify it: after you put the tripe in, a little
>> dry white wine goes in and gets evaporated over medium high, then
>> one adds the tomato sauce and brings the heat to low.

> I was wondering about any added liquid other than tomato sauce. Of
> course the recipe will still work with just tomato sauce.

Exactly.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano