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Trippa in Umido - Friuli Tripe Stew

Tripe stewed in a soffritto of onion, carrot and celery, simmered in white wine and stock with potatoes and borlotti beans. A simple, satisfying recipe from Friuli-Venezia Giulia.
Servings 4 people
Prep Time 10 minutes
Cook Time 1 hour 15 minutes

Equipment

  • Chef Knife
  • Chopping Board
  • Cast Iron Pan
  • Measuring Jug
  • Wooden Spoon

Ingredients

  • 750 grams tripe cleaned and rinsed
  • 4 tbsp extra virgin olive oil
  • 1 medium onion finely chopped
  • 1 medium carrot finely chopped
  • 1 stick celery finely chopped
  • 125 ml white wine
  • 750 ml chicken stock
  • 2 tbsp tomato paste
  • salt
  • freshly ground black pepper
  • 4 medium potatoes peeled and diced
  • 2 X 400 gram tins borlotti beans
  • 2 tbsp flat leaf parsley chopped
  • parmesan cheese grated

Instructions

  • Sauté the onion, carrot and celery in the extra virgin olive oil for 4-5 minutes in a heavy based pan.
  • Add the tomato paste and mix well with the vegetables, then add the tripe and cook on a low to medium heat for another 4-5 minutes.
  • Add the white wine to the pan and continue to cook until the wine has mostly evaporated, making sure to scrape the bottom of the pan.
  • Add enough chicken stock to cover the tripe, and season with salt and pepper, then simmer gently for 45 minutes.
  • Add the potatoes and borlottli beans and simmer for 15-20 minutes or until the potatoes are cooked.
  • Serve with a garnish of flat leaf parsley, parmesan cheese and a few twists of cracked pepper.

Notes

  • The soffritto is the foundation - take your time with the onion, carrot and celery. If you rush this, the dish will taste flat.
  • When you add the white wine, scrape the bottom of the pan thoroughly. All the sticky bits dissolve into the sauce and that is where a lot of the flavour lives.
  • The 45-minute simmer is non-negotiable. Tripe needs time to become tender. Top up with a little stock if it looks dry during cooking.
  • Add the potatoes and beans only at the end - they need 15-20 minutes, no more. Add them too early and they will turn to mush.
  • Most supermarkets sell pre-cleaned tripe. If buying from a butcher, check whether it has been blanched. If not, simmer in plain water for 30-45 minutes before starting.
  • Leftovers keep well in the fridge for 2 days and improve overnight as the flavours settle.
Course: Main Course
Cuisine: Friuli, Italian
Keyword: offal, Tripe