Italian-Style Tripe

Ingredients

• 2 pounds honeycomb tripe
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  • 8 cups water
  • 2 celery ribs, chopped
  • 1 small onion, chopped
  • 3 or 4 sprigs parsley
  • 2 or 3 sprigs thyme
  • 1 bay leaf
  • ¼ cup sherry vinegar or lemon juice or 1 cup dry white wine
  • Salt and black pepper

  Sub-recipe steps

  1. Bring to a boil in a large saucepan: 8 cups water; 2 celery ribs, chopped; 1 small onion, chopped; 3 or 4 sprigs parsley; 2 or 3 sprigs thyme; 1 bay leaf
  2. Reduce the heat to a simmer and cook uncovered for 20 minutes. Add: ¼ cup sherry vinegar or lemon juice or 1 cup dry white wine
  3. Simmer for another 10 minutes. Strain and season to taste with: Salt and black pepper
• 1 tablespoon salt
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  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • (1 small carrot, finely chopped)
  • (1 small celery rib with leaves, finely chopped)
  • 2 garlic cloves, minced
  • (1 tablespoon chopped basil, rosemary, sage, or thyme)
  • 2 pounds fresh plum or Roma tomatoes, peeled, and coarsely chopped, or one 28-ounce can whole tomatoes
  • (½ cup sun-dried tomatoes, soaked in boiling water until soft, and finely chopped)
  • 2 teaspoons tomato paste
  • ¾ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste

  Sub-recipe steps

  1. Heat in a large skillet over medium heat: 2 tablespoons olive oil
  2. Add: 1 small onion, finely chopped; (1 small carrot, finely chopped); (1 small celery rib with leaves, finely chopped)
  3. Cover, reduce the heat to low, and cook, stirring occasionally, until the vegetables are very soft, about 15 minutes. Add and cook, stirring, for 30 seconds: 2 garlic cloves, minced; (1 tablespoon chopped basil, rosemary, sage, or thyme)
  4. Stir in: 2 pounds fresh plum or Roma tomatoes, peeled, and coarsely chopped, or one 28-ounce can whole tomatoes; (½ cup sun-dried tomatoes, soaked in boiling water until soft, and finely chopped); 2 teaspoons tomato paste; ¾ teaspoon salt, or to taste; ¼ teaspoon black pepper, or to taste
  5. Simmer, uncovered, crushing the tomatoes with a potato masher or a wooden spoon to break them up, until the sauce is thickened, 15 to 20 minutes. Pass through a food mill for a smooth sauce.
• (¼ to ½ cup dry red wine)
• Grated Parmesan