Recipes

Ingredients

• 1.1 lb (500 g) beef tripe (cleaned and pre-cooked)
• 2 large onions
• 2 carrots
• canned diced tomatoes
• tomato juice
• oil
• salt and pepper
• sweet paprika
• basil
• a pinch of sugar
• garlic
• Calabrian style pesto (optional)

Steps

1. Prepare and clean the vegetables: finely chop the onions and grate or finely chop the carrots.
2. In a pot with heated oil, sauté the onions and carrots until soft and translucent.
3. Add the prepared beef tripe cut into strips and briefly sauté with the vegetables.
4. Stir in the canned tomatoes, salt, pepper, sweet paprika, basil, and a pinch of sugar.
5. Pour in water and tomato juice so that all ingredients are well submerged in liquid.
6. Cover the pot, reduce the heat, and let the tripe simmer gently, stirring occasionally.
7. About ten minutes before the end of cooking, add finely chopped garlic and, if desired, a tablespoon of pepper and tomato pesto sauce.
8. Cook until the sauce reduces completely and the tripe becomes extremely tender, then serve hot.