Trippa alla Genovese
Genoese tripe braised with dried porcini, pine nuts, tomato, and white wine and served with crusty bread.
Equipment
- Heavy-based casserole or terracotta pot with lid
- Fine sieve for straining porcini liquid
- Dry frying pan for toasting pine nuts
Ingredients
- Extra virgin olive oil
- 800 grams pre-cooked tripe cut into strips
- 1 onion finely chopped
- 1 carrot finely chopped
- 1 stick celery finely chopped
- 2 cloves garlic finely chopped
- 20 grams dried porcini mushrooms soaked in warm water for 30 minutes
- 20 grams pine nuts lightly toasted
- 400 grams tinned chopped tomatoes
- 100 ml dry white wine
- 2 medium potatoes quartered
- Salt
- Black pepper
- 1 tbsp flat-leaf parsley chopped
- 50 grams Parmigiano Reggiano grated, to serve
- Crusty bread or crostini to serve
Instructions
- Boil the tripe in salted water for 15 minutes and drain well.
- Drain the soaked porcini and reserve the soaking liquid. Chop the porcini roughly. Strain the soaking liquid through a fine sieve and set aside.
- Heat 3 tablespoons of olive oil in a heavy-based casserole or terracotta pot over a medium heat. Add the onion and a pinch of salt and saute for 5 minutes, then add the carrot, celery, 1 tbsp parsley and garlic. Cook gently for 8-10 minutes until soft. Do not colour.
- Add the pine nuts and chopped porcini. Cook for 2-3 minutes, stirring.
- Add the tripe and stir to coat in the soffritto. Cook for 10 minutes, stirring occasionally.
- Add the white wine and let it evaporate for 2-3 minutes. Season with salt and pepper.
- Add the potatoes, tomatoes and a ladleful of the porcini soaking liquid. Stir well. Bring to a gentle boil, then reduce to a low heat, cover, and cook for 1 hour.
- Taste and adjust seasoning.
- Serve with grated Parmigiano, freshly chopped parsley, and crusty bread for the sauce.