Trippa alla Ragusana
Trippa alla Ragusa is a traditional tripe stew from the beautiful Sicilian town of Ragusa flavoured with almonds, nuts and cinnamon.
Ingredients
- Extra virgin olive oil
- 1 medium onion finely chopped
- 1 stick celery finely chopped
- 1 medium carrot finely chopped
- 30 grams almond flakes finest chopped
- 30 grams walnut kernels finely chopped
- 500 grams tripe cut into thin strips
- 400 grams tinned chopped tomatoes
- 1 tsp dried majoram
- Bay leaf
- 2 tbsps Parsley cut into thin strips
- 1 tsp Cinnamon powder
- 500 ml Chicken stock
- Salt
- Pepper
Instructions
- Heat the extra virgin olive oil in a heavy based pan and then add the onion with a good pinch of salt. Sauté the onion for about 8 minutes on a low heat until it softens and starts to brown, then add the celery and carrots and continue until all the vegetables are very soft.
- Add the almonds and chopped walnuts and stir for a minute.
- Add the tripe to the pan and cook for about 10 minutes, until the moisture it releases has evaporated.
- Add the tinned chopped tomatoes, the herbs and the cinammon and stir well until the tomatoes are heated through. Then add enough chicken to cover the tripe.
- Simmer on a low heat for an hour or until the tripe is very soft.
- Adjust seasoning if needed then serve immediately.