Tripe in Tomato Sauce with Peas
(“Trippa con Pomodoro e
("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
· 4 lb. of par-cooked
· 2 bay leaves (laurel)
· 4 tablespoons of olive
· 1 onion finely diced
· 1 heaping tablespoon of tomato
· 1 stalk of celery finely
· 1 carrot finely minced
· 1 can of Italian peeled tomatoes (28
· 12 basil leaves, torn
· salt and pepper to
· grated pecorino cheese to
· 1 12oz. package of sweet peas cooked following
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
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
At Joe’s of Avenue U, we served the tripe with stewed potatoes.
Another Tripe Recipe:
I am grateful to Ken Patti and pleased to add this Sicilian family recipe for “tripe” to our collection. Again
thanks for sharing; here is the recipe:
My family came from Palermo to Buffalo New York in 1900. My
grandmother made tripe in sauce for the family as part of our Sunday traditional meal at her
house. I still make it to this day and would love to share the
recipe with you.
We buy our tripe from the Broadway Market in Buffalo as it is the cleanest, whitest, purest tripe
Rinse tripe under cold water until you feel it is as clean as possible. Place in large cooking pan and cover with water. I usually buy four pounds for
our family meal.
I add about three ounces of virgin olive oil, oregano to taste, salt and pepper, sliced garlic, and two ounces of
lemon juice. Allow the tripe to boil for about an hour then simmer for another hour. When done cut into thin slices about 3 inches long and a half-inch
wide. Place in crockpot with thin spaghetti sauce and cook for the
rest of the day until dinnertime. Cut up a loaf of fresh Italian bread
with butter and serve the tripe hot.
I hope you can use this, as it is a family favorite.