Post by dongiovanni on Oct 8, 2007 12:06:20 GMT -5
Tripe for about eight people.
2 pounds of Tripe Boil for 45 minutes this will make someone who never smelled Tripe ask who died. I like to boil a small amount of sausage with it. Next I like to use a pan and a liberal amount of olive oil cut the tripe into bite size pieces about 1/2 of an inch as well as the sausage. Use a high flame for this step drop the Tripe and sausage into a pan with the olive oil, don't get splattered with the oil it hurts. Have your spices at hand and mince one big onion, 4 to 5 cloves of garlic, parsley, oregano and two whole Leafs of basil. I now add my favorite dry red wine. Note be careful to find the basil in the sauce before you serve the dish a whole leaf of basil has been known to kill a person if cought in the throat. If you do get one cough in your throat take bread and eat it fast and this will with wine or water help dislodge the obstruction. Use you favorite pepper and if you like salt. I don't use the salt. Add this to the pan. After you that first fast high flame cooking going about 5 min is all you need then low flame for one and a half to two hours and you need to baby sit this and stir during the process. Make sure that this does not dry out, to help this out I drop some whole crushed tomato sauce in to balance things out. I also like to take a small piece of beef and through it in the pan.
If you would like this meal in red sauce as I do prep the big pot, olive oil, garlic, parsley, oregano and pepper add the 2 cans of 18oz crushed tomato's and let it simmer low flame and stir often every 20 min.
When the tripe is cooked I take the pan and dump it into the prep sauce and cook it for one hour under a low flame, stir every 20 min.
Boil some water for your favorite pasta and you will have a wonderful dimmer for eight. Don't forget the bread and optional cheese. Last pop that nice dry red wine bold enough not to get lost in the meal.
OK now I am really hungry. On a personal note the ambiance of the aromatics of the cooking brings me back to a time when family really was the backbone of society and friends were the embellishments. Especially when they dropped by with a good bottle of home made dry red wine that would take the paint off a car and you put up a plate for them and talked about the old country. Smile Cool
2 pounds of Tripe Boil for 45 minutes this will make someone who never smelled Tripe ask who died. I like to boil a small amount of sausage with it. Next I like to use a pan and a liberal amount of olive oil cut the tripe into bite size pieces about 1/2 of an inch as well as the sausage. Use a high flame for this step drop the Tripe and sausage into a pan with the olive oil, don't get splattered with the oil it hurts. Have your spices at hand and mince one big onion, 4 to 5 cloves of garlic, parsley, oregano and two whole Leafs of basil. I now add my favorite dry red wine. Note be careful to find the basil in the sauce before you serve the dish a whole leaf of basil has been known to kill a person if cought in the throat. If you do get one cough in your throat take bread and eat it fast and this will with wine or water help dislodge the obstruction. Use you favorite pepper and if you like salt. I don't use the salt. Add this to the pan. After you that first fast high flame cooking going about 5 min is all you need then low flame for one and a half to two hours and you need to baby sit this and stir during the process. Make sure that this does not dry out, to help this out I drop some whole crushed tomato sauce in to balance things out. I also like to take a small piece of beef and through it in the pan.
If you would like this meal in red sauce as I do prep the big pot, olive oil, garlic, parsley, oregano and pepper add the 2 cans of 18oz crushed tomato's and let it simmer low flame and stir often every 20 min.
When the tripe is cooked I take the pan and dump it into the prep sauce and cook it for one hour under a low flame, stir every 20 min.
Boil some water for your favorite pasta and you will have a wonderful dimmer for eight. Don't forget the bread and optional cheese. Last pop that nice dry red wine bold enough not to get lost in the meal.
OK now I am really hungry. On a personal note the ambiance of the aromatics of the cooking brings me back to a time when family really was the backbone of society and friends were the embellishments. Especially when they dropped by with a good bottle of home made dry red wine that would take the paint off a car and you put up a plate for them and talked about the old country. Smile Cool