Trippa alla Parmigiana

Name: Trippa alla Parmigiana (Tripe with Parmesan)
Yield: Serves 4
Cuisine: Italian
Ingredients: 6 bay leaves; 6 sage leaves; 1 tbsp tomato purée; 1 tbsp very finely chopped parsley; 50 g lard; 50 g butter; 1 carrot, very finely diced; 1 onion, very finely chopped; 1 kg very clean (but not bleached) tripe (millefoglie) and/or reticulo (honeycomb); 1 kg very clean (but not bleached) tripe (millefoglie) and/or reticulo (honeycomb); 1 kg very clean (but not bleached) tripe (millefoglie) and/or reticulo (honeycomb); 2 litres chicken stock; 1 kg very clean (but not bleached) tripe (millefoglie) and/or reticulo (honeycomb); 60 g Parmesan, freshly grated; salt and pepper; salt and pepper

Tripe with Parmesan

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

Tripe is not to everyone’s taste, but I love it and dedicate this recipe to those who like it too. I first tasted this dish in La Buca Trattoria in Zibello; it was simple and delicious. You will come across it in different guises all over Italy, but I prefer this version with Parmesan.

Ingredients

1 kg very clean (but not bleached) tripe (millefoglie) and/or reticulo (honeycomb)
2 litres

Europe
Italy
Zibello
Emilia-Romagna
Main course
Mediterranean
Gluten-free

Method

Cut the tripe into small strips. Bring the stock to the boil in a large pan. Add the tripe and simmer gently for 2 hours, or until it is soft. Drain, reserving about 150 ml of the stock.

Melt the lard and butter in a pan, then add the carrot, onion, bay and sage leaves, and fry briefly to soften the vegetables. Add the reserved stock and tomato puree, bring to the boil and add the tripe