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Tripe with Tomato Sauce

Updated on November 2, 2014

Tripe with Tomato Sauce

Tripe is best known in Italian families. People who are not raised eating it will either love it or hate it. The texture is important, it must be soft, but not mushy. It has a subtle flavor and takes on the flavor of the sauce it's cooked it.

Not all Italians make it in tomato sauce. Every town in Italy cooks a little different. My mother and father's families come for northern Italian and my husband's family comes from Sicily and a lot of the dishes are cooked very differently. This is how I learned how to cook it. I don't remember my mother ever making it, so I learned from my mother-in-law.

Tripe is actually the intestines of a cow. It doesn't sound appetizing but my children love and they are very particular. When I cook it I usually make 10 lbs. at a time so we have plenty of left overs. I wrote the recipe for 5 lbs. to make it easier.

A must is to have a loaf of crusty Italian bread to dip in the sauce and a glass of your favorite wine; for the adults only, please. Try it, you just might like it. Mangiare Buono!

Tripe with Tomato Sauce

Tripe ready to eat
Tripe ready to eat | Source
Tripe cooking in pot
Tripe cooking in pot | Source
Tripe cooking in tomato sauce
Tripe cooking in tomato sauce | Source

Please Vote

5 stars from 1 rating of Tripe with Tomato Sauce
Prep time: 20 min
Cook time: 1 hour 30 min
Ready in: 1 hour 50 min
Yields: Serve six people

Ingredients

  • 5 lbs. raw tripe
  • 4 cloves garlic, chopped
  • 2 (6oz.) cans tomato paste
  • 1 (28oz.) can tomato puree
  • 1/4 cup Pecorino Romano cheese, grated
  • to taste salt and pepper
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon Italian season
  • 1/4 teaspoon sugar
  • 3 tablespoons extra virgin olive oil
  • 2 (6oz.) cans and 3/4 (28oz.) can water
  • 1 medium onion, chopped
  • 1 medium onion, quartered
  • 2 stalks celery, halved

Directions

  1. Put the tripe in a large cooking pot and cover with water and add one medium onion, peeled and cut in quarters and 2 stalks of celery, halved. Cover and bring to a boil. After it comes to a boil, drain off most of the water and add clean water; repeat using the same vegetables; do this a third time then cook for 10 minutes. Drain in colander and let it cool
  2. In another sauce pan, heat the oil and add the chopped onion and garlic and sauté 2 minutes.
  3. Add the tomato puree, paste, water and the rest of the ingredients. Stir until the tomato paste is completely dissolved and bring to medium heat.
  4. Clean and cut the tripe (your butcher may clean and slice it for you). You will have to cut it in chunks. As you cut it a handful at a time, add it to the sauce. When it is all incorporated into the sauce, just stir, put a lid on it and bring to a simmer. Stirring occasionally, cook for about 1 and a half hours until the tripe is soft but not mushy.

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    • Rachel L Alba profile image
      Author

      Rachel L Alba 3 years ago from Every Day Cooking and Baking

      We are lovers of tripe and love to see different recipes. Thanks!

    • AuntieEss profile image

      Shelly 3 years ago from PA

      If you are a lover of tripe, and I know some people get squeamish at just the thought of it, then you'll love this recipe! Top with a generous sprinkling of grated cheese and enjoy!

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