Tripe in Tomato Sauce with Peas


(“Trippa con Pomodoro e Piselli")
("Trippa cu’ Sucu e Piseddi”)
 

Because to clean and prepare the tripe required a tedious and long process, it was a very inexpensive part of the interiors of beef, pork or lamb, and used for food by the poor people or cooked in first-class restaurants for their gourmet customers.
Today most supermarkets carry cleaned and par-cooked tripe, it needs to be briefly cooked until your preferred tenderness and sautéed into a sauce or mixed with onion, celery, carrots and olive oil-lemon dressing.
The honeycomb tripe is considered the best and the most popular.
In Sicily there are many way to cook tripe: we will propose “Trippa cu’ pumaroru”, tripe with tomato and peas;some prefer to add potatoes instead of peas.                                                                                    Tripe with tomato sauce is the most popular and traditional way to prepare it. It is not a complicated dish and can be prepared with few ingredients; it is very tasty and especially preferred in cold weather accompanied with crusty bread and a dry red wine.

Serves 4 to 6

Ingredients 

· 4 lb. of par-cooked tripe 

· 2 bay leaves (laurel) 

· 4 tablespoons of olive oil 

· 1 onion finely diced 

· 1 heaping tablespoon of tomato paste  

· 1 stalk of celery finely chopped(optional) 

· 1 carrot finely minced (optional)  

· 1 can of Italian peeled tomatoes (28 oz.) 

· 12 basil leaves, torn 

· salt and pepper to taste 

· grated pecorino cheese to taste 

· 1 12oz. package of sweet peas cooked following manufacturer directions 

Preparation  

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 leaves, bring to a boil. Cook for 25 minutes, remove from pot using a slotted spoon and place in a colander to drain. Discard bay leaves.

Drain and set on the side the liquid from the peeled tomatoes, cut the tomatoes into pieces, remove most of the seeds and set aside with the tomato juice.
In a large skillet, heat olive oil over a low heat, add onions, optional celery, carrots and cook for about 5 minutes, raise to medium, add the tomato paste diluted into ½ cup of water and cook for an additional 5 minutes.
Add tripe into the pot, sauté for 5 minutes and add the peeled tomatoes, salt and pepper.
Simmer for 25 minutes, taste for salt and pepper and continue cooking until tripe is tender.
Add cooked peas, bring to a boil and serve immediately with crusty bread, a hearty red wine, pecorino cheese and red pepper.
At Joe’s of Avenue U, we served the tripe with stewed potatoes.

Tripe with tomato sauce