Tripe With Tomatoes Recipes

Steps:

• In a large stainless steel pot, cover tripe with salted water. Squeeze in juice of lemon and include the whole rind.
• Simmer until tender, about 2 hours. Drain and discard lemon rind. Cut tripe into 1 inch squares.
• Return to pot, set aside.
• In a large nonstick skillet, place 1/4 cup of chicken broth with onion, green pepper, chili pepper and garlic. Cook, stirring occasionally, until onions become translucent.
• Add to pot with tripe. Add tomatoes, worcestershire, capers, coriander, oregano, salt and pepper and remaining broth. Simmer 15 minutes.
• Add tomato paste and stir to combine. Cover simmer 30 - 45 minutes or until tripe is very tender.

Steps:

• Combine water, tripe, vinegar, salt, vanilla, and bay leaf in a large stockpot over high heat. Bring to a boil and skim off any foam that accumulates. Reduce heat to medium-low, cover pot, and simmer for 1 1/2 hours. Transfer tripe to a plate and set aside to cool. Reserve 1 to 2 cups of the cooking liquid.
• Heat oil in a large skillet over medium heat. Add pancetta and onion; cook and stir until pancetta is browned and onion is translucent, 6 to 7 minutes. Stir garlic into pancetta mixture; cook and stir until aromatic, about 2 minutes.
• Stir marinara sauce, 1 cup reserved tripe liquid, and red pepper flakes into the pancetta mixture. Reduce heat to low and simmer for 30 minutes.
• Cut tripe into 1-inch cubes and add to marinara-pancetta sauce; stir to combine. If needed, add 1 cup of the reserved tripe liquid. Simmer for 30 minutes.
• Mix garbanzo beans and mint into the sauce. Season with salt and black pepper to taste. Sprinkle with Parmigiano-Reggiano cheese and serve.