Tripe-Strips my way

## Crafting Tripe Strips: My Unique Approach

Tripe-Strips my way

• Tripe in a delicious way for several people and prepared in a kettle in a larger company and in nature. I always prepare it in this way, but in a smaller quantity, I will leave you at the bottom of the column the exact quantities that go for 2–4 people and lunch for two days if there are fewer of you. Tripe is very tasty and in an irresistible juice. This dish I prepare maybe once a year so that I don't have any cravings like my Paolo, who adores them. It is important for this dish that you soak the tripe in water the day before and cook it for about 40 minutes, and then add new water. In this way, the smell that is strong will be lost and tripe will be soft, and you will adjust the taste with the addition of various vegetables that give a phenomenal taste! Do this the day before so you don't waste time and leave it in fresh water in the fridge, so the preparation will go faster. Let's make it and enjoy the same taste and smell. Follow recipe.

Tripe-Strips my way

Ingredients: medium, total time: 150 min,, 6-8 serving

For Tripe for 8 serving:

• 2 kg of washed beef tripe-cut into pieces short strips

• 1/2 leek/ finely chopped

• 1 stalk celery/ finely chopped

• 2 Tbsp lard/ or oil

• 1 kg of onion/ finely chopped

• 6 cloves of garlic/ minced

• 3 Tbsp of red ground pepper

• 1 tsp hot red ground pepper/ or red-hot crushed flakes

• 5 Tbsp of tomato purée

• 5 dried pieces of tomatoes/ or 2 medium tomatoes chopped

• a pinch of thyme

• salt and black pepper to taste

• 10 peppercorns

• 2 bay leaves

• 1-2 Tbsp fresh parsley/ finely chopped

• 1 liter of beef broth/ or water as needed + 1 Tbsp bio dry spice Vegeta

• 200 ml water/ or as needed

Tripe-Strips my way

Preparation:

NOTE:

1. Before you start preparing tripe, wash, and clean them well the day before cooking.

2. Soak in water and cook for 40 minutes, then discard the water and pour new water and cook for another 40 minutes, until they soften well. After the spinning time, strain and cut them into short strips. Cover in a bowl and leave in the fridge until tomorrow before preparing.

3. When you go through all these steps, the next day, during cooking, it will be easier and will take less time.

Processing:

1. Prepare the vegetables, wash and chop everything into small pieces and set aside.

2. In a medium pot of 4 liters, put the fat or oil, heat it on moderate heat, add the chopped onions, stew until it softens and becomes transparent. Cook covered with occasional stirring for about 15–20 minutes on low heat.

3. Then, add chopped celery and leek simmer until soft, reduce the heat.

4. Simmer for about 10–15 minutes and with occasional stirring.

5. After the elapsed time, add the chopped dry tomatoes, stir and let it simmer in the vegetable juice for about 8–10 minutes, stirring occasionally.

6. Add chopped garlic, stir all well, as soon as the garlic emits its fragrance, add: sweet red ground pepper, hot ground pepper, stir quickly, simmer for about 2 minutes, stirring constantly.

7. Add the broth just enough to cover the vegetables (1/2 broth), chopped tripe, bay leaf, peppercorns, and stir well.

8. Cook for about 15 minutes and then add the rest of the broth again to cover all the ingredients in the pot. Let it cook for about 20–25 minutes.

9. When the time has passed, add the tomato paste, salt, black pepper to taste, stir well add the broth again.

10. Cover the pot, cook until all ingredients are well softened, covered with occasional stirring for about 60 minutes, on low to moderate heat.

11. Sprinkle with finely chopped parsley 5 minutes before the end. Turn off heat.

12. Serve warm.

Buon appetito!

NOTE:

• Keep the tripe covered in the refrigerator for up to 2–3 days.

Ingredients: The same recipe for fewer people, smaller amount, 2-4 serving

• 850 g tripe/ cut into short strips

• 1/4 leek/ finely chopped

• 1 /2 stalk celery/ finely chopped

• 1/2 Tbsp pork lard/ or 4 Tbsp oil

• 2 big gold onions/ finely chopped

• 3–4 cloves of garlic/ minced

• 1 full Tbsp red ground paprika

• 1/2 tsp red-hot ground pepper/ or 1 tsp if you like spicy

• 2 Tbsp tomato concentrate

• 2 dried pieces of tomatoes/ or 1 medium tomato chopped

• 2 bay leaf

• 1/2 of thyme/ or to taste

• salt and black pepper to taste

  200 ml water/ or as needed

• 10 peppercorns

• 500 ml beef broth/ or 500 ml water +1/2 Tbsp dry spice Vegeta

• 1 Tbsp fresh parsley

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• Since there is less onion in this recipe, simmer the onion for about 5–10 minutes

Tripe-Strips my way

Tripe-Strips my way

Do you want to try something a little different?

• Tripe Lena

• Tripe Lena

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