A Load of Old Tripe

My late husband loved this recipe but he would cook it - I could never pluck up the courage, but I must admit it always smelled very nice! I got this from and Italian recipe site (it's not mine), don't know how your Italian is - but if it's not too good I'll translate it for you.TRIPPA CON FAGIOLIIngredienti

• 1000 gr. di Trippa Di Vitello
• 2 Carote
• 1 Cipolla
• 1 Gambo di Sedano
• 20 gr. di Burro
• 300 gr. di Pomodori
• 1 Dado Di Manzo
• 1 Scatola di Fagioli Di Spagna
• 1 Mazzetto di Prezzemolo
• 1 Chiodo Di Garofano
• Olio D oliva
• Sale
• Pepe

Preparazione  Le quantità sono da intendersi per 4 persone.Lavate a lungo la trippa in acqua corrente, tagliatela a listarelle e scottatela per dieci minuti in acqua leggermente salata e aromatizzata con mezza cipolla steccata con il chiodo di garofano. Scolate la trippa eliminando l’acqua. Tagliate la rimanente cipolla, le carote e il sedano a listarelle, o tritateli. Mettete al fuoco una casseruola con il burro e qualche cucchiaiata di olio, aggiungetevi le verdure e fatele appassire, unite anche la trippa, salate, pepate, rimescolate e aggiungete i pomodori precedentemente scottati in acqua in ebollizione, pelati e passati al setaccio. Coperchiate e fate cuocere per un’oretta. Durante la cottura aggiungete, di tanto in tanto, un po’ di acqua nella quale avrete fatto sciogliere il dado. A metà cottura unite anche i fagioli, mescolando di tanto in tanto. Spolverizzate la trippa, prima di toglierla dal fuoco, con il prezzemolo. Servitela subito in tavola avendo l’avvertenza di scaldare i piatti dei commensali nello scaldavivande, se volete che si mantenga calda.

Off you go then Sarah, but its not on my request list. I used to work with a guy that loved it , much as Carols husband did, I think he baked it in the oven?. My one experience of it was in a pub in Nottingham many years ago and it was served as a bar snack , I think raw in vinegar, that was a surprise.A 

I wonder why men generally love tripe and women - at least myself and a few of you - hate it. I have to make a real effort to cook it from time to time as I can´t stand the smell.Anyway, this is the way it is prepared in Tuscany:INGREDIENTS:1 kg tripe, previously boiled (you may find it in the supermarket or boil it in plenty of salted water with an onion stuck with cloves and a couple of bay leaves), Drain it thoroughly and slice it.1 large onion, diced.2 carrots, diced.2 stalks of celery, diced.8 tablespoons extra virgin olive oil.500 g tomatoes, peeled and in a very small dice or purée (you can grate them)2 tablespoons dried Tuscan herbs (a mixture of rosemary, basil, parsley, oregano, sage) or use fresh herbs.salt and pepper to tastegrated Parmesan cheese PREPARATION:Cook slowly the diced vegetables in the olive oil at least for 30 minutes, as for any kind of ragú.Add the tripe and allow at least 15 minutes of slow cooking, stirring frequenly.Add the tomatoes, herbs and seasonings, cover and allow to cook slowly for another half an hour.Add some of the Parmesan cheese and allow the dish to rest for about 5 minutes.Serve with extra Parmesan cheese on the side.

 Go to Naples and buy it raw - they'd even put it in a  sandwich.  Its sold on the street, hanging from a hook and doused with water - the Neapolitans regard it as a rare and exotic snack - I have to say it makes me gag just looking at it.

I'm with the gaggers, Romans used to eat it when there was nothing else and a local butcher used to have a sign up "TRIPA OFFERTA" for ten years to my knowledge!

Although I don´t like tripe and I hate its smell while it's boiling, for some people it is a delicacy. The French, in particular, love it.  Raymond Olivier in one of his books recommends to:QUOTEScrape and clean the tripe careully and blanch it for a few minutes each in 3 changes of boiling water. Soak it in cold water for 24 hours, changing the water several times. Finally, simmer it in a casserole with a whole onion, garlic, salt and pepper and water to cover for 6 hours.UNQUOTEHe recommends to use "smooth fat tripe", which is called "gras-double" by the French as there are different types of tripe. This particular one is not honeycombed as are the others and it is considered the best.

Thanks so much Gala and Carol - your recipes are winging their way to New Zealand right now - will report back how my friends father gets on! (her mother isn't too pleased at the idea).

Gala - just received this reply from my friend in New Zealand, so it looks like the tripe went down well! Thanks so much for helping out!!! 

Hi Sarah, My Dad rung today absolutely gushing over Gala's tripe recipe!! Hes made it twice in 1 week he loves it so much!! He said he could marry Gala with recipies like that!! haha please pass on his thanks again, hes begging for more recipies!

hi we make it a lot and love it it's pretty simple too.ingredients for six people.1 kg.trippa - 2 cipolle rosse -2 carote medie/grandi- 1 sedano - mezzo kilo pomodori pelati -parmegiano grattugiato olio- d'oliva-alloro -sale pepe.wash very carefully the trip scraping it well this is the "hardest " part.cut into strips7-8 cms long ,in the meantime prepare turning over in the olive oil the carrot celery etc as the onion starts to soften add the tripe and mix regularly after 15-20 minutes add the tomatoes bay leaf and salt and cook very slowly for about an hour boiling off the excess from the tomatoes serve hot sprinkled with parmesan absolutely delicious