Today's offal ingredient is none other than "TRIPE", yes....the lining of a cows stomach.
Just don't think about it.
Tripe Italian Style
4 or 5 pounds tripe that has been boiled for about 2 hours
3 or 4 links of hot italian sausage remove casing(sweet if you prefer it less spicy)
1 Large onion chopped
Lots of garlic chopped(at least 4 to 6 cloves) personally I use alot more
fresh basil leaves (at least a dozen fresh leaves) yes I use more! If using dried about a teaspoon
A ladle of good rich meat broth(canned is fine, but homemade from beef marrow bones is even better)!
Grated Parmigiano/romano to taste
Salt & pepper to taste
Rinse and drain the tripe, and cut it into thin strips. Heat the oil and butter in a large pot, then add the chopped onion, garlic and crumble in the italian sausage. After about 10 minutes add the tomatoes, and basil leaves. Once the mixture has cooked long enough for the onion to become translucent add the tripe and mix well. add seasoning to taste, stir in the broth, cover, and simmer over a low flame for at least three hours. Serve steaming hot with grated cheese for your guests to add to their taste. ( Don't forget the crushed red pepper flakes for those that want to add a little more spice).