I have been making this tripe for quite some time now and do use Mario battali's recipe and it comes out Fantastic in every way. I do use his own tomato sauce tripe recipe but tweak it a little to fit my taste and let me tell you it is totally off the hook. My son goes crazy for it when i make it and i do make a few quarts and freeze it for later meals. Fresh baked Italian loaf of bread with butter is the crown on top of this fantastic dish.
Looks great! I learned my recipe from my dad. I made some a few months ago. I make it a little more on the saucy side but your recipe looks delicious as well. I think you have to have grown up with it to like it. Much like the dried meats. I love the Italian tradition and try to hold on to as much as I can. I love the gestures too. My dad did the same thing when something was delicious. I'm glad I found your channel.
My grandmother was an Italian Swiss German whatever! Lol My grandfather was in Texan that's about all I remember but my grandmother used to make tripe with a red sauce like this and maybe this was it and I haven't found a recipe like this till now. I cannot wait to try it. Thank you very much.
Beautiful job Ivo. Perhaps my favourite dish. After my mother boilled the Tripe she would mix it with the sauce the add medium sized potatoe's with small carrots and celery in the pan. Have you seen Tripa ever made that way? It's so good with the potatoe in the sauce.
When I was a girl (many years ago) we had butchers and my Mum cooked the tripe up with onions, I believe the tripe was floured and cooked and then cooked in salted milk/water or chicken stock from cube. We ate it with bakers' bread and butter.
I’m trying to picture the cooking process. First you would flour it. Did you then sauté it and then cook it in stock ? If not , how did you manage to cook it in a liquid base. Seems the flour would just dissolve into a roux like mix. Eating it with baker’s bread and butter sounds delicious. I’m intrigued by your suggestion, can you possibly share any further details?
@@Nellis202 I did not use any flour at all....if you watch the video again, you will see the exact process and in the description below, you will find the complete recipe 👍👍
@@CookingwiththeCoias Oh , I am so sorry. I must have inadvertently directed my comment to you instead of one of your viewers. Love your recipe by the way , and its definitely on my to do list ✅
As one of your viewers commented, “ waste not, what not “ . There’s a lot of truth to this old adage, but I think the real reason it was consumed was because red meat was just too expensive for most people, especially in Europe. My parents were simple country people (peasants) from a small Apennine mountain village and right after the war, life was pretty hard. Tripe was one of the few high protein meats they could afford. I grew up with it and learned to love it. But for the uninitiated, it might be difficult to acquire a taste for it.
I remove it for both reasons, if you leave it on, it will still be fine, but it is so easy to remove, it will make a bit of a difference. I think you are going to really enjoy this and since you never had tripe before, I'm very happy and honored, that you will be trying my recipe first :) Enjoy!!
Thank you for the recipe Ivo! I always wanted to try tripe because it’s a good protein source. This recipe was awesome! I only kept it on the heat for about an hour because the passata I got was thick after 20 minutes. Also is there a way to kill the smell of the tripe before boiling it? This was so good and I’ll definitely make it again!
So glad you like this recipe KG - as for the smell, the best thing you can do is add a lemon to your water when cooking it. Just cut the lemon in half and put it in the water (do not add lemon juice - just the cut lemon)
People are funny especially when you say cow's stomach they seem to run for the hills! It is an acquired taste but definitely worth trying before you say NO. I still can't get my wife to try it but maybe someday she will until then she doesn't know what she is missing. Yum yum!!!!
I am literally going to give this a try. I've been trying tripe ever since the Sundays when my Grandma would cook it and we'd be like "Damnit, Grandma's cooking up another pot of farts." I've tasted it so many times and can't do it, but it's because of the taste, not the texture. Texture I'm fine with. I'm always looking to try a new preparation to see if it's my version of tripe. Count me in.
Just found your channel after making tripe casserole from Britain's Chef John's recipe, but I am still waiting for it to soften up after an 90m it's still tough like leather? 1.32lb of beef tripe. If it doesn't soften up after 2 hours I am going to toss it and make your recipe instead when I go back to the shop to buy more tripe. From a butcher this time and not from the Greek supermarket !
idk if this is normal but every time i get tripe it smells either of gasoline or ammonia and has an off taste, despite my best attempt to wash and clean it well with different methods, can't say i really enjoy it but i love this dish i make that also uses pork tongue, heart and large intestine aside from the tripe in it too
always has some off taste no matter where i get it from and i have to wash it with salt, backing soda, flour and vinegar then boil it with vinegar to try and remove any of this off taste but still not good enough@@CookingwiththeCoias
i done it a couple different ways all of them good but i think this is just the way tripe tastes maybe my description of it may have been a bit off anyways i done it with other ofal meats in soufrito and zimino with spinach and tomato sauce, came out pretty good @@CookingwiththeCoias
So envious you have been able to buy such a high quality tripe. (and lamb bone). This does not seem possible in UK. have to buy online and the quality is not so good.
I know this is from a year ago but could you yell me how this would be as leftover, how to reheat, I'de like to make it for a friend but they live a few+ hours away.
it will actually be even better as a leftover the next day :) Just put a bit of olive oil in a pan (such as 1 or 2 tablespoons) then add your tripe and heat on medium heat, stirring every so often until it is heated right through - your friend is going to love it!!
i would suggest just trying my recipe as you will not be disappointed.....30 minutes to boil is plenty, especially since we are3 going to continue cooking it afterwards - hope you give this recipe a try :)
My absolute most abhorred meal, and my Mom is an amazing cook. She can make a stone soup taste out of this world, but when tripe were cooking I had scrambled eggs growing up.
![[#2024MAMA] BIGBANG (빅뱅) - 뱅뱅뱅 (BANG BANG BANG) + FANTASTIC BABY | Mnet 241123 방송](http://i.ytimg.com/vi/EQsYfiPR9uM/mqdefault.jpg)
You are a great cook. For this recipe I will sit on the couch. Look forward to the next one.
I was blessed to live in Florence for 4 months, ate it often! Love it!
I have been making this tripe for quite some time now and do use Mario battali's recipe and it comes out Fantastic in every way. I do use his own tomato sauce tripe recipe but tweak it a little to fit my taste and let me tell you it is totally off the hook. My son goes crazy for it when i make it and i do make a few quarts and freeze it for later meals. Fresh baked Italian loaf of bread with butter is the crown on top of this fantastic dish.
Fantastic Ivo..brings back many memories of my father cooking trippa..it's a delicious dish!..thanks for sharing. 👍
Looks great! I learned my recipe from my dad. I made some a few months ago. I make it a little more on the saucy side but your recipe looks delicious as well. I think you have to have grown up with it to like it. Much like the dried meats. I love the Italian tradition and try to hold on to as much as I can. I love the gestures too. My dad did the same thing when something was delicious. I'm glad I found your channel.
Thanks for writing in and glad you're enjoying the channel.....I have plenty more to come 👍👍
Looks amazingly delicious, will be cooking it tomorrow. Loved tripe since I was a kid & now 78 yrs . Thank you ❤
So happy to hear this - you are going to love it
My grandmother was an Italian Swiss German whatever! Lol My grandfather was in Texan that's about all I remember but my grandmother used to make tripe with a red sauce like this and maybe this was it and I haven't found a recipe like this till now. I cannot wait to try it. Thank you very much.
Very nice to hear and glad you are going to make this tripe recipe...comes out great every time 👍👍
Beautiful job Ivo. Perhaps my favourite dish. After my mother boilled the Tripe she would mix it with the sauce the add medium sized potatoe's with small carrots and celery in the pan. Have you seen Tripa ever made that way? It's so good with the potatoe in the sauce.
Thanks for sharing your mother's tripe recipe and yes, I have had it with potatoes as well 👍
This looks phenomenal 😮
It's delicious - hope you give it a try 👍👍
I love tripe❤… I’ll be trying your recipe soon😊 The fact that my family can’t stand it makes me sooo happy! All for me🎉🎉🎉
LOL.....So glad you are happy and you are going to absolutely love this tripe recipe 👍👍☺️☺️
When I was a girl (many years ago) we had butchers and my Mum cooked the tripe up with onions, I believe the tripe was floured and cooked and then cooked in salted milk/water or chicken stock from cube. We ate it with bakers' bread and butter.
Thanks for sharing your memories with us 👍👍
I’m trying to picture the cooking process. First you would flour it. Did you then sauté it and then cook it in stock ? If not , how did you manage to cook it in a liquid base. Seems the flour would just dissolve into a roux like mix.
Eating it with baker’s bread and butter sounds delicious.
I’m intrigued by your suggestion, can you possibly share any further details?
@@Nellis202 I did not use any flour at all....if you watch the video again, you will see the exact process and in the description below, you will find the complete recipe 👍👍
@@CookingwiththeCoias
Oh , I am so sorry. I must have inadvertently directed my comment to you instead of one of your viewers.
Love your recipe by the way , and its definitely on my to do list ✅
@@Nellis202 ....on worries at all🙂 I'm just happy you enjoyed this recipe 👍👍
As one of your viewers commented, “ waste not, what not “ . There’s a lot of truth to this old adage, but I think the real reason it was consumed was because red meat was just too expensive for most people, especially in Europe. My parents were simple country people (peasants) from a small Apennine mountain village and right after the war, life was pretty hard. Tripe was one of the few high protein meats they could afford. I grew up with it and learned to love it. But for the uninitiated, it might be difficult to acquire a taste for it.
i love tripe - thanks for such a detailed recipe.
So glad you enjoyed this tripe episode and I hope you give this recipe a try - it really is delicious 👍👍
This looks amazing! I want to dine with your family!
Our meat market (Smithfields) has been moved out of London after 800 years. It is now in Dagenham and is extremely hard to get at!
I have never tried tripe but enjoy most offal so would like to try cooking this! Do you remove the fat because of the taste or for healthier eating?
I remove it for both reasons, if you leave it on, it will still be fine, but it is so easy to remove, it will make a bit of a difference. I think you are going to really enjoy this and since you never had tripe before, I'm very happy and honored, that you will be trying my recipe first :) Enjoy!!
Thank you for the recipe Ivo! I always wanted to try tripe because it’s a good protein source. This recipe was awesome! I only kept it on the heat for about an hour because the passata I got was thick after 20 minutes. Also is there a way to kill the smell of the tripe before boiling it? This was so good and I’ll definitely make it again!
So glad you like this recipe KG - as for the smell, the best thing you can do is add a lemon to your water when cooking it. Just cut the lemon in half and put it in the water (do not add lemon juice - just the cut lemon)
You can also try putting vanilla in your water when boiling the tripe! I learned this trick from chef morio batalli and it works fine.
I saw an Italian grandma use white vinegar while boiling
My husband has wanted me to cook tripe for a long while. I'll give your recipe a go soon. Not promising that I can eat it though😉
LOL....you will have to at least give it a try, then let me know :)
People are funny especially when you say cow's stomach they seem to run for the hills! It is an acquired taste but definitely worth trying before you say NO. I still can't get my wife to try it but maybe someday she will until then she doesn't know what she is missing. Yum yum!!!!
I am literally going to give this a try. I've been trying tripe ever since the Sundays when my Grandma would cook it and we'd be like "Damnit, Grandma's cooking up another pot of farts." I've tasted it so many times and can't do it, but it's because of the taste, not the texture. Texture I'm fine with. I'm always looking to try a new preparation to see if it's my version of tripe. Count me in.
Fantastic!! Let me know how you like it - I love it👍👍
Just found your channel after making tripe casserole from Britain's Chef John's recipe, but I am still waiting for it to soften up after an 90m it's still tough like leather?
1.32lb of beef tripe. If it doesn't soften up after 2 hours I am going to toss it and make your recipe instead when I go back to the shop to buy more tripe. From a butcher this time and not from the Greek supermarket !
You are going to absolutely love this recipe...comes out delicious every time 👍
Always buy fresh tripe from the butcher , never from a supermarket. 😊
idk if this is normal but every time i get tripe it smells either of gasoline or ammonia and has an off taste, despite my best attempt to wash and clean it well with different methods, can't say i really enjoy it but i love this dish i make that also uses pork tongue, heart and large intestine aside from the tripe in it too
...definitely not normal...should not smell like gasoline.....
always has some off taste no matter where i get it from and i have to wash it with salt, backing soda, flour and vinegar then boil it with vinegar to try and remove any of this off taste but still not good enough@@CookingwiththeCoias
@@ARCSTREAMS .... perhaps you can just try this recipe and let's see how it turns out 👍
i done it a couple different ways all of them good but i think this is just the way tripe tastes maybe my description of it may have been a bit off anyways i done it with other ofal meats in soufrito and zimino with spinach and tomato sauce, came out pretty good @@CookingwiththeCoias
So envious you have been able to buy such a high quality tripe. (and lamb bone). This does not seem possible in UK. have to buy online and the quality is not so good.
Oh no.... hopefully that could change someday 👍👍
I know this is from a year ago but could you yell me how this would be as leftover, how to reheat, I'de like to make it for a friend but they live a few+ hours away.
it will actually be even better as a leftover the next day :) Just put a bit of olive oil in a pan (such as 1 or 2 tablespoons) then add your tripe and heat on medium heat, stirring every so often until it is heated right through - your friend is going to love it!!
Some recipes call for 30 min boil, some 90, one had 300 minutes. I’m confused
i would suggest just trying my recipe as you will not be disappointed.....30 minutes to boil is plenty, especially since we are3 going to continue cooking it afterwards - hope you give this recipe a try :)
My old roommate cooked this stuff and oh it was rotten. It stank like an infected barn.
😭😩
Gotta soak it in white vinegar mixed with water for 30 minutes before cooking.
He clearly didn’t clean it properly then. It’s never smelled bad when I prepared it lol
What is Tripe (trippa)
I was afraid you might ask :) It's beef stomach lining
@@CookingwiththeCoias well, waste not want not as my grandma and mom always said
Well, is one of the four parts of the cow’s stomach.
My absolute most abhorred meal, and my Mom is an amazing cook. She can make a stone soup taste out of this world, but when tripe were cooking I had scrambled eggs growing up.
Boh urrrgggghhhh