Tripe, or the lining of a stomach, may not be everyone’s favorite dish but in the Marche region of Italy, it is highly cherished culinary treat. Visiting Marche would be incomplete without tasting traditional in the Marche style. This dish is rich in flavor and easy to make; thus, it is easy to wow your family and guests with this recipe.

The tripe usually comes in pre-cooked, but it needs to be cleaned properly before making a meal. First, rinse it under cold water, then let it boil for two minutes, and drain. This process will remove any odor or dirt particles. The Marche style tripe dish usually includes a tomato base and other ingredients such as herbs, vegetables, and spices. One of the many ways to cook tripe in the Marche style is through grilling, but today’s recipe will be a stew.

Ingredients:

• 1kg of pre-cooked tripe
• 4 tablespoons of olive oil
• 2 cloves of garlic, chopped
• 2 large onions, chopped
• 1 carrot, sliced
• 1 stick of celery, sliced
• 1 can of peeled plum tomatoes (400g)
• 1 tablespoon of tomato paste
• 1 glass of white wine
• 1 bay leaf
• 1 sprig of fresh rosemary, finely chopped
• 1 sprig of fresh thyme, finely chopped
• Salt and pepper, according to taste

Instructions:

1. Cut the tripe into small bite-size pieces and set aside.

2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add chopped garlic and cook until fragrant, for about a minute. Do not let the garlic burn.

3. Add chopped onions, sliced carrots, and celery to the pot. Cook them gently, stirring now and then, until they are soft and golden.

4. Add a tablespoon of tomato paste, stir it well and cook for a minute.

5. Pour in a glass of white wine and let it simmer until it reduces by half.

6. Add the can of peeled tomatoes, bay leaf, chopped rosemary, and thyme. Stir everything together, crush the tomatoes with a wooden spoon, and let the sauce simmer for about 15 minutes.

7. Add the tripe to the pot with the tomato sauce. Stir well, cover the pot, and let everything simmer for at least 1 hour and 30 minutes, or until the tripe is tender and infused with the tomato sauce.

8. Season with salt and pepper according to your taste.

9. Serve hot with bread, pasta, or risotto.

Conclusion:

Tripe in the Marche style is one of the most delicious and sought-after dishes in Italy, It is easy to prepare, and the results are extremely satisfying. This recipe can be tweaked with various other ingredients such as beans, potatoes, or even a splash of balsamic vinegar. The recipe is entirely flexible, and you can make it using whatever flavors you like and whatever ingredients you have in your pantry. Try preparing this dish, and you will instantly fall in love with the flavors.

Quest'articolo è stato scritto a titolo esclusivamente informativo e di divulgazione. Per esso non è possibile garantire che sia esente da errori o inesattezze, per cui l’amministratore di questo Sito non assume alcuna responsabilità come indicato nelle note legali pubblicate in Termini e Condizioni
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