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Tripe in Marinara Sauce

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PREP TIME
15 min
COOKING TIME
160 min
TOTAL TIME
175 min
SERVINGS
6 servings
Dinner
Tripe in Marinara Sauce
Ingredients
  • 2 1/2 pounds honeycomb beef tripe
  • 1/2 cup white vinegar
  • 2 teaspoons salt
  • 1 teaspoon vanilla extract
  • 1 large bay leaf
  • 1 tablespoon olive oil
  • 4 ounces pancetta bacon, diced
  • 1 medium onion, diced
  • 6 cloves garlic, minced
  • 3 cups marinara sauce
  • 1 teaspoon red pepper flakes
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 bunch fresh mint leaves, chopped
  • salt and ground black pepper to taste
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese, or to taste
Instructions
1
Acquire all necessary ingredients and materials.
2
Fill a substantial container with 5 quarts of ice-cold water, along with tripe, vinegar, 2 teaspoons of salt, a few drops of vanilla extract, and a bay leaf; heat it up rapidly over high flames until boiling. Remove any foam that forms on the surface, then decrease the heat to a moderate level and cover the container. Allow it to simmer for 1 1/2 hours.
3
Transfer the tripe to a plate and let it cool down. Set aside 2 cups of the cooking liquid for later use.
4
Heat some oil in a large skillet over medium heat. Add pancetta and an onion; cook and stir until the pancetta becomes nicely browned and the onion is translucent, taking around 6 to 7 minutes. Stir in some minced garlic and cook until it becomes fragrant, taking about 1 to 2 minutes.
5
Stir in marinara sauce, adding 1 cup of the cooking liquid and some pepper flakes. Reduce the heat to low and let it simmer for 30 minutes.
6
Cut the tripe into small, one-inch cubes; add them to the sauce and stir to combine. Let it simmer for 30 minutes, adding more of the cooking liquid if necessary.
7
Stir in some garbanzo beans and a few sprigs of mint. Season with salt and pepper, then sprinkle some Parmigiano-Reggiano cheese over the top.
8
Enjoy your delicious dish!