(“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
2 lb. of
1 bay leaf
2 whole garlic
1 stalk of celery
in 3 pieces
1 carrot cut in
skin of ½
few springs of
juice of 2 medium
1 red onion finely
1 celery heart cut
into small pieces
2 small baby
carrots finely sliced
5 tablespoons of
salt and pepper to
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
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.