333. Trippa alla Côrsa

Tripe Corsican Style

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

This a unique tripe dish in its way, pleasant to the taste and easy to digest, superior to all other tripe dishes I know. But the secret lies in preparing it with brown stock, well made and in great abundance, because the tripe absorbs a great deal of stock. Moreover, it is a dish that can only be made in countries where they normally sell the feet of bovine animals with the hide left on, though shaved. The reason for this is that the gluey hide is needed to bind the sauce.