Tripe alla Sammarone
3 oz Olive oil
3lbs of tripe
2 spanish onions
3 cloves of garlic
1/2 lb of prosciutto (thick sliced)
1/2 cup of pancetta
1 tomato diced
Bunch of Basil
6 heirloom tomatoes halved
2tbs flour
4 ounces of Pinot Grigio
48 oz of chicken broth
3 small Yukon gold potatoes boiled and cut into large pieces.
A family recipe… not sure if you know but Tripe is not only delicious but a great source of protein.
I first rinsed the honeycomb tripe multiple times. I boiled the tripe three times for about an hour each in salted water. Each time I changed the water.
To start off, Heat a pan, add olive oil and brown the chopped prosciutto and pancetta.
In the second pan, add olive oil, the diced onions and sauté until translucent. Next, add three cloves of garlic and sauté for three minutes. Mix in two tablespoons of flour to create a rue.
Simultaneously, In another pot, heat olive oil and add one chopped fresh tomato, basil and a few diced heirloom tomatoes. Mix in the onion rue mixture and some white wine. Next, add tripe, prosciutto and pancetta. Add 48 ounces of chicken or vegetable stock and simmer. Add cooked chopped potatoes, basil and hot pepper.