#7 of Italian Regional Classic: Trippa #food #recipe

#7 of Italian Regional Classics You Might Have Heard Of, But Never Tried: Trippa (Everywhere in Italy, Differently)

Trippa is a dish that fills piazzas — and starts arguments.Every city, every grandmother, every Sunday table has its version.But they all begin the same: time, care, and the kind of flavor that sticks to memory.This is mine — slow, rich, and made to melt.

Ingredients (Serves 4–6):• 1 kg (2.2 lbs) pre-cleaned tripe (honeycomb or mixed)• 50 g (1¾ oz) lardo or strutto (pork fat)• 2 carrots, finely diced• 2 celery stalks, finely diced• 2 onions, finely diced• 2 garlic cloves, crushed• Handful of fresh parsley, chopped• 1 bay leaf• 2 veal bones with marrow (optional, but deepens flavor)• 60 ml (¼ cup) white wine• 25 g (2 tbsp) unsalted butter• 25 g (2 tbsp) olive oil• Meat broth, as needed• Salt & black pepper to taste• 2 cloves (the spice)

Instructions:
1. Bring a large pot of water to a boil. Add the cleaned tripe and let it simmer gently for 30–40 minutes.
2. While it cooks, finely dice carrots, celery, and onions.
3. In a wide pot, melt butter and olive oil. Add carrots, celery, garlic, and sauté on low heat.
4. Crush cloves, salt, and pepper in a mortar until powdered. Add to the pan with onions and parsley. Sauté until golden, then remove everything from the pan. Wipe it clean.
5. Remove the tripe, drain it well, and press between two clean towels to remove all moisture. This is key for browning.
6. In the clean pot, melt the lardo or strutto. Add veal bones (if using) and cook briefly.
7. Add the tripe and brown it deeply — it should caramelize, even darken slightly.
8. Deglaze with white wine. Let it steam off fully.
9. Add back in the sautéed vegetables, herbs, and spices. Pour in just enough broth to cover.
10. Cover with a lid and simmer on very low heat for 4–6 hours, until tripe is soft and the sauce is rich.

Some call it peasant food. Others call it sacred.Either way — Trippa is Italy on a plate, and every bite comes with a story.
Would you argue about tripe, or just eat it?
#trippa #trippaitaliana #regionalitaly #oldworldcooking #slowfooditalia #nose2tail #italiandishesyounevertried

welcome to Italian original classic you might have heard of but never tried tripa is one of those dishes that brings everyone into the pata hugging each other but the same dish that brings Italian together also split them apart because every city swears their way is the only way raata tribe goes into boiling water while it bubbles carrots celery and onion get finely diced small cut help them melt in a white pot carrots and celery go in with crushed garlic let it sweat black pepper salt and cloves get crushed in a motor onions and spice mix join the pan a handful of parsley chopped fine it goes in cooked golden then everything comes out the tripe is ready out of the water drained well then press dry between two cloves no moisture left or it won’t brown right now the real cooking begins strutto melts in the clean pan bones with marrow goes in first then the tripe once it get brown and extremely hot white wine crashes in to calm it down once the steam settles the vegetables spices and broth go back in