Roman Style Tripe Recipe | Beef Tripe Recipe I Beef offals / mogodu/matumbo recipe I Pachauni Recipe

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ASMR Roman Style Tripe Recipe | Beef Tripe Recipe I Beef offals / mogodu / matumbo recipe I Pachauni Recipe

While tripe isn’t for everyone, this is the definitive Italian Tripe recipe for anyone who likes beef tripe. The sauce—with tomato, mint, white wine and pecorino cheese—is divine.
This recipe uses beef tripe parts from all three edible stomachs of the cow. Preparing tripe is not complicated—the complicated part may be finding it at a local butcher!
Tripe is extremely nutritious! It is low in fat and high in protein. In ancient times, it was a main source of nutrition for poor Italians who couldn’t afford choicer cuts of meat.
For the complete recipe for making Roman Tripe, check out the recipe card below!
What is Tripe?
Tripe is the edible stomachs of the cow. There are three, each with a different texture.
Boil it for 15 minutes.
Even if the tripe you’ve purchased is already clean, we recommend boiling it in salt water with onion, carrot and celery for 15 minutes to remove any lingering odor.
INGREDIENTS
beef tripe cleaned
• 1 onion for pre-cooking the tripe
• 1 carrot for pre-cooking the tripe
• 1 rib celery for pre-cooking the tripe
• 1 onion chopped
• ½ carrot chopped
• 1 rib celery chopped
• crushed tomatoes
• handful fresh mint minced
• 4 tbsp cheese finely grated
• 4 tbsp olive oil or as needed
• fresh chili peppers to taste
• fine salt to taste
• black pepper to taste
INSTRUCTIONS
Pre-Cook the Tripe
1. Boil the tripe for 15 minutes in salted water with a whole onion, carrot and celery to remove the last of the odor. Drain and set aside.
Sauté the Tripe
1. Coat the bottom of a skillet generously with olive oil. Sauté the chopped onion, carrot and celery over medium-low heat until the onions start to appear translucent.
2. Add the tripe to the vegetables and salt and pepper to taste. Cook for a few minutes over medium heat.
3. Add a ½ cup of non alcoholic alternatives (Vinegar 1 Table spoon & ½ cup Grape juice). Stir, and cook until the non-alcoholic alternatives have evaporated.
Make the Sauce
1. Add crushed tomato and a 1 1/2 cups of water to the tripe.
2. Bring the sauce to a boil. Add a handful of fresh mint and a pinch of salt.
3. Cover and cook the tripe in the sauce over medium-low heat for 2 hours.
Finish with Cheese
1. After the two hours, turn off the heat and add about 4 Tbs of freshly grated cheese. Stir to melt the cheese.
Feel free to top with more garnishing when you serve the dish.

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