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Image of Trippa con Patate alla Calabrese, a spicy tripe recipe with potatoes from the heart of Italy's Calabria region

Trippa e Patate alla Calabrese

Trippa con Patate alla Calabrese is a spicy tripe recipe cooked with potatoes and Calabrian peperoncino chillies from the heart of Italy's Calabria region.

Ingredients

  • 1 kg tripe cut into finger width strips
  • 2 tbsp white wine vinegar
  • half stick celery
  • 2 lemons zested and quartered
  • Extra virgin olive oil
  • 1 red onion Finley chopped
  • 3 cloves garlic grated
  • 1 tin crushed tomatoes use a good quality Italian brand
  • 3 bay leaves
  • 1 sprig of rosemary
  • 1 Calabrian Peperoncino chilli
  • 200 grams potatoes peeled and quartered
  • Salt
  • Black pepper

Instructions

  • Add the tripe, the white wine vinegar, celery and quartered lemons to a large pan and cover with water. Bring the pan to the boil then simmer for half an hour in water. Remove the tripe (discarding the water, celery and lemons).
  • Sauté the onion in a pan with the extra virgin olive oil, then add the tripe and cook until fragrant. Then add the chopped peeled tomatoes and cook for 8-10 minutes. Then add the herbs, lemon zest and the chilli and stir well to combine.
  • Add 125 ml water and season with salt and pepper, then cook over low heat for at least an hour, adding water if the dish becomes too dry.
  • After 30 minutes, add the potatoes, adding just enough water to cover the potatoes if needed.
  • When the tripe is tender when pierced with a fork, turn off the heat and serve.

Notes

  1. Spiciness is a very personal matter, and so the amounts in my recipe are conservative. Taste as you, and add as much chilli as you can handle.
  2. Use some chicken stock or vegetable stock instead of water for a deeper flavour.
  3. Serve with a slice of rustic crusty bread.
  4. Peperoncino chilli isnt easy to find, but you can use any chilli or chilli flakes.