Tripe Di Calabria
Dive into the bold flavors of Southern Italy with Tripe di Calabria, a rustic and hearty dish that celebrates the authentic cuisine of Calabria. Featuring tenderized beef tripe simmered in a rich tomato sauce spiced with Calabrian chili paste and red chili flakes, this recipe offers a satisfying balance of heat and savory depth. Enhanced with aromatic garlic, onions, and a splash of dry white wine, the dish is slow-cooked to perfection, allowing the tripe to absorb the robust flavors of the sauce. Garnished with fresh parsley and a generous sprinkle of grated Pecorino cheese, Tripe di Calabria is best served with slices of crusty bread to soak up every delicious drop. Whether you're a fan of traditional Italian fare or an adventurous eater, this soulful recipe is a must-try.
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Recipe Information
Ingredients
- 1 kg beef tripe
- 60 ml white vinegar
- 4 tbsp olive oil
- 1 medium yellow onion
- 3 garlic cloves
- 1 tsp red chili flakes
- 800 g canned crushed tomatoes
- 120 ml dry white wine
- 2 bay leaves
- 1 tbsp Calabrian chili paste
- 1 tsp salt
- 0.5 tsp ground black pepper
- 2 tbsp fresh parsley
- 50 g grated pecorino cheese
- 1 loaf crusty bread
Instructions
Begin by thoroughly cleaning the tripe. Rinse it under cold running water, then soak it in a large bowl of cold water with the vinegar for 10 minutes. Rinse again to remove any residual odor and pat dry with paper towels.
Cut the tripe into strips approximately 1 cm wide and 6 cm long.
In a large pot, bring water to a boil and blanch the tripe for 10 minutes to further tenderize it. Drain and set aside.
Peel and finely chop the onion and garlic cloves.
Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the garlic and red chili flakes, cooking for another minute until fragrant.
Deglaze the pan with the white wine, allowing it to simmer for 2-3 minutes to reduce slightly.
Add the crushed tomatoes, Calabrian chili paste, bay leaves, salt, and pepper to the pot. Stir to combine.
Add the prepared tripe to the tomato sauce, ensuring it is fully submerged. Lower the heat to a simmer, cover with a lid, and cook for 1.5 to 2 hours, stirring occasionally, until the tripe is tender and the sauce has thickened.
Taste and adjust the seasoning with additional salt or pepper as needed.
Remove the pot from the heat and discard the bay leaves.
Garnish the dish with freshly chopped parsley and grated Pecorino cheese just before serving.
Serve hot with slices of crusty bread for dipping into the rich tomato sauce.
Nutrition Facts
Calories |
3271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.3 g | 171% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1571 mg | 524% | |
| Sodium | 9121 mg | 397% | |
| Total Carbohydrate | 310.3 g | 113% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 48.0 g | ||
| Protein | 214.5 g | 429% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1218 mg | 94% | |
| Iron | 39.4 mg | 219% | |
| Potassium | 3498 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
