Tripe Salad  

(“Trippa all’Insalata " – "Trippa a’nzalata”) 


Tripe salad is a fast way to serve it. I sampled it in popular “osterie”, a place similar to a wine bar and I’ve made and enjoyed it on many occasions. 




Serves 4 


·  2 lb. of par-cooked tripe  

·  1 bay leaf (laurel)  

·  1 clove, whole  

·  ½ onion whole  

·  2 whole garlic cloves  

·  1 stalk of celery in 3 pieces  

·  1 carrot cut in big pieces  

·  skin of ½ lemon  

·  few springs of fresh parsley  

·  juice of 2 medium lemons  

·  1 red onion finely sliced  

·  1 celery heart cut into small pieces  

·  2 small baby carrots finely sliced  

·  5 tablespoons of olive oil  

·  salt and pepper to taste  

·  chopped parsley for garnish  


Cut the tripe in strips, about 1 ½ by ½ inch and place in a pot with an abundant amount of lightly salted water with the bay leaf, clove, whole onion, garlic cloves, stalk of celery in 3 pieces, carrot cut in big pieces, few springs of fresh parsley, the lemon skin and bring to a boil. Simmer for 25 minutes, taste for doneness, if is not cooked to your liking continue cooking until tripe is tender.
Remove from pot using a slotted spoon, place in a colander to drain and discard bay leaves, cloves, lemon skin, onion, garlic, celery, carrot and parsley springs.
When tripe has cooled, place in a large serving dish and add the red onion, celery and the finely sliced carrots.
Blend the lemon juice, olive oil, salt and pepper to taste and mix with the tripe and vegetables .
Garnish the tripe salad with some freshly chopped parsley and serve with spongy fresh bread to dip into the dressing - a light young red wine goes well with it.