Tripe with Neapolitan-style Recipe: The Ultimate Comfort Food

Tripe or cow stomach is a staple in most countries and often found in stews, soups, and curries. The thought of eating tripe can be daunting, but in reality, when cooked the right way, it can be tender and flavorful. One of the best ways to enjoy tripe is with Neapolitan-style recipe. This is a traditional Italian dish that is hearty and comforting, perfect for chilly nights or rainy days.

Before diving into the recipe, it is essential to know that there are different types of tripe. Blanket or honeycomb tripe is the more common type of tripe, which is taken from the cow’s stomach lining. It is essential to clean the tripe carefully before cooking as it may have a strong odor and slimy texture. The rinsing process will eliminate the excess fat, impurities, and grit.

Ingredients:
• 2 pounds of cleaned tripe
• 2 tablespoons of olive oil
• 1 onion, diced
• 4 garlic cloves, minced
• 2 cans of peeled tomatoes
• 3 cups of beef broth
• 1 tablespoon of tomato paste
• 1 teaspoon of dried oregano
• 1 teaspoon of dried basil
• 1 teaspoon of dried parsley
• Salt and pepper to taste
• Grated parmesan cheese

Instructions:

1. Prepare the tripe by washing it thoroughly and cutting it into small bite-sized pieces.

2. In a large pot or Dutch oven, heat olive oil over medium heat. Add onions and garlic, sauté until onions are translucent.

3. Add tripe in the pot and sauté for 5-7 minutes until golden brown.

4. Add peeled tomatoes, beef broth, tomato paste, oregano, basil, and parsley.

5. Bring the pot to a boil, then reduce heat to low and let it simmer for 2-3 hours until the tripe is tender. Make sure to occasionally stir the pot to avoid sticking.

6. Once the tripe is tender, season it with salt and pepper to taste.

7. Serve hot with grated parmesan cheese on top.

The Neapolitan-style tripe is best served with crusty bread or over pasta. The hearty stew is rich in flavor, and the tripe’s texture is surprisingly tender and addictive. The addition of herbs and tomato paste adds a depth of flavors that complement the tripe’s natural texture. The broth is a mix of beef broth and peeled tomatoes, which gives it a thick and creamy consistency.

In conclusion, don’t be afraid to try cooking tripe at home. With this Neapolitan-style recipe, you can impress your family and friends with a hearty and flavorful dish. The key is to clean the tripe thoroughly and let it cook low and slow until it’s tender. There are endless possibilities in cooking tripe, but this recipe is a crowd-pleaser that everyone will enjoy. So, next time you’re looking for a comforting and satisfying meal, give Neapolitan-style tripe a try.

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