Tripe with Peas

Name: Tripe with Peas (Trippa ca’ prisella)
Yield: Serves 6 to 8 hearty eaters and many more if your guests just want to be adventurous and taste it
Cuisine: Italian
Ingredients: 1 medium onion, chopped; Salt and red pepper flakes to taste; ¼ cup extra-virgin olive oil; 2 pounds honeycomb tripe; ½ teaspoon dried oregano; 2 cups tomato puree; 1 (10-ounce) package frozen tiny tender peas

Trippa ca’ prisella

Preparation info

Serves
6 to 8
hearty eaters and many more if your guests just want to be adventurous and taste it

Difficulty
Easy

Appears in

Sicilian Feasts

By Giovanna Bellia La Marca

Published 2023

About

My cousin Sadie Battaglia Occhipinti, who was a wonderful cook, added a can of chickpeas to her tripe, and it was equally delicious.

Ingredients

2 pounds honeycomb tripe
¼ cup extra-virgin olive oil
1 medium

Europe
Italy
Gluten-free
Sicily
Mediterranean

Method

Wash the tripe, and drop into a pot of boiling water for 45 minutes. Drain, cool, and cut into pieces each about 2 inches wide. Cut each piece into ½-inch strips, and set aside.

Heat the olive oil, add the onion and cook until translucent but not browned. Add the tomato puree together with the oregano, salt, and pepper. Bring the sauce to the boil, add the tripe, lower the heat, cover,