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Trippa all’ Anconetana

Trippa all’ Anconetana is a classic Marche recipe of tripe cooked in herbs and lemon from the major port city of Ancona in the Marche region.
Servings 4 people
Prep Time 20 minutes
Cook Time 35 minutes

Equipment

  • Chef Knife
  • Microplane
  • Cast Iron Pan
  • Wooden Spoon

Ingredients

  • 500 grams Tripe cut into small strips
  • 50 grams Butter
  • Salt
  • Pepper
  • 2 egg yolks lightly beaten
  • 100 ml chicken stock
  • Parmigiano Reggiano finely grated
  • juice and zest of 1 lemon
  • 2 tbsp parsley

Instructions

  • Heat the butter in a heavy bottomed pan.
  • Add the tripe to the strips to the pan. Season generously with salt and pepper. Then cook for 30 minutes over low heat, stirring occasionally.
  • Beat the 2 yolks, along with the chicken stock.
  • Then stir the parmesan into the egg mixure and combine well.
  • Add the egg, stock and parmesan mixture to the tripe and cook on a very low heat, stirring all the time until the mixture begins to set.
  • Add the lemon zest and juice, and the parsley. Stir through and serve immediately.

Notes

  • Clean the Tripe Thoroughly: If you’re using fresh tripe, make sure to clean it well to remove any impurities.
  • Cook Low and Slow: The key to tender tripe is slow cooking. Don’t rush the process!
  • Adjust the Seasoning: Taste the dish as it cooks and adjust the salt, pepper, and lemon to your liking.
  • Pair with Wine: Serve the dish with a glass of Verdicchio or another dry white wine from the Marche region.
Course: Secondi
Cuisine: Italian, Marche
Keyword: Tripe