Tripe / Trippa

This is one of those peasant dishes which I consider a delicacy. It’s also something you almost never see in any Italian restaurants.

2 lbs. Tripe    
¼ cup vinegar
2 large potatoes, cut into large dice
1 medium onion
1 large carrot, cut into large dice
4 cloves garlic
2 cups white wine
1 cup tomato sauce
6 basil leaves, roughly chopped
1 tbsp. red pepper flakes
Extra virgin olive oil

                                                                                                                 Serves 6

1. Cook tripe in boiling water and add vinegar.
2. Lower heat and simmer 45 minutes.
3. Cook potatoes in water to a firm texture and set aside.
4. When tripe is done, remove from water and slice into strips.
5. Sauté sliced onions, carrots and garlic in olive oil.
6. Add tripe and potatoes to pan.
7. Add wine, tomato sauce and a bit of salt and pepper.
8. Simmer for 10 minutes.
9. Stir in basil and Chile flakes. Season if needed, stir in some extra virgin olive oil and serve.