I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Friday, December 8, 2006

The Offal Truth.....

.... it's really offally good!
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)
8 tablespoons olive oil
1 Large onion chopped
Lots of garlic chopped(at least 4 to 6 cloves) personally I use alot more
1 large can of crushed or chopped tomatoes
1 small can of puree/or other type of tomato sauce
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).
All you need is a salad and some crusty chewy bread for dunking in the sauce....so good.

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