Tripe Emiliana alla Andrea

Tripe definitely brings forth strong opinions from people. It is either loved or hated. In case you’ve never had the pleasure, tripe is the inner lining of the stomach of a cow. It’s snow white and looks something like a honeycomb. It is essential that it be washed very well and then boiled for a long time before any dish with it is begun. In the process, it shrinks rather drastically, yet remains very tender. Most Americans are familiar with the flavor of tripe, because for a long time the stock for Campbell’s vegetable soup was made with tripe. I loved that flavor since I was a kid.

This is a recipe from La Cucina di Andrea’s, a book I wrote with Chef Andrea Apuzzo, the owner of Andrea’s Restaurant in Metairie. It’s his recipe, and the best of the three or four versions of tripe that he cooks now and then. It’s based on the style of cooking found in the Emliliana-Romagna region of Italy, which is well known for its widespread, delicious ways with variety meats like tripe.

Tripe stew in the Italian style.

Tripe stew in the Italian style.

  • 2 lbs. tripe
  • 1 lg. carrot, peeled and cut up
  • 1/2 bunch parsley, chopped
  • 3 ribs celery, chopped
  • 1 sprig rosemary
  • 1 lg. onion, cut up
  • 4 bay leaves
  • 1 Tbs. black peppercorns
  • Sauce:
  • 1 cup milk
  • 1 cup whipping cream
  • 1 pinch ground anise seed
  • 2/3 cup demi-glace
  • 1 cup tripe stock
  • 3 leaves fresh sage, chopped
  • 1/2 tsp. salt
  • Pinch white pepper
  • 4 portions cooked fettuccine[

1. Wash the tripe well in cold water, then drain.

2. Put the tripe into a stockpot with two gallons of water, the carrot, parsley, celery, rosemary, onion, bay, and peppercorns. Bring to a boil for one hour and fifteen minutes. Remove the tripe from the pot and allow to cool.

3. Slice off the ends and spread the tripe out on a cutting board. Slice into strips about a quarter of an inch wide and two inches long.

4. Strain the stock in which the tripe was boiled and reserve.

5. Sauce: In a skillet, reduce the milk and cream over medium heat by half. Add fennel seed, demi-glace and tripe stock. Bring to a simmer for about three minutes, then add the sliced tripe.

6. Simmer tripe in the sauce over medium-low heat for another 10 minutes, or until sauce is good and thick. Add the salt, pepper, and sage, and cook another minute. Serve over fettuccine.

Serves four.

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