Trippa all' Aretina (Arezzo Tripe Recipe)
An Italian tripe recipe from the Tuscany town of Arezzo , and made with tripe, meat ragu and flavoured with lemon.
Equipment
- Cast Iron Pan
- Chopping Board
- Chef Knife
- Spatula
- 1 large Saucepan
- colander
- Blender
Ingredients
- 800 grams tripe
- 1 tbsp white wine vinegar
- extra virgin olive oil
- 1 large pinch chilli flakes
- salt
- pepper
- 1 onion finely chopped
- 2 cloves garlic finely chopped
- 1 stick celery finely chopped
- 1 medium carrot finely chopped
- zest of 1 lemon
- 125 ml red wine preferably from Tuscany
- 1 tbsp tomato purée
- 800 grams tinned chopped tomatoes preferably a good quality Italian brand
- 2 bay leaves
- 200 grams minced beef
- 200 grams minced pork
- 150 grams Parmesan cheese grated
Instructions
- Rinse the tripe well and then add it with the vinegar into a saucepan, and bring to the boil and simmer for 10 minutes. Then strain the tripe into a colander and allow to drain.
- Heat the extra virgin olive oil in a cast iron pan and when hot, add the onion, celery, carrot and a pinch of salt, then reduce the heat and cook for 8-10 minutes on a medium low heat.
- After 10 minutes add the minced meat, the grated lemon zest, brown everything, blend with a glass of red wine
- Add the chopped tomatoes, with a tablespoon of the preserved dissolved first, and let the sauce rest.
- Finally, put the tripe already cut into strips, already blanched in water and vinegar for 15 minutes.
- N.B: the tripe should be washed for a long time in cold water.
- It is seasoned, seasoning with salt and pepper and a pinch of Calabrian chilli, a parmesan crust.
- At this point it should be cooked slowly for about an hour and a half