Food; My Family's Favorite Tripe

 

Copyright by The Old School Housewife

The cooler weather makes me think of foods I don't cook all summer.  There are a number of them, but today Tripe is the dish.  It's one of those dishes that either you love it or hate it.  We love it.  The soft chewy texture can be compared to cooked calamari but less rubbery.  It takes on the flavor of the sauce it's cooked in.  There are other ways of making tripe but for me and my family it's always made with Italian tomato sauce.  You must have a loaf of crusty Italian bread to dip in the sauce.  Mangiare buono!
Tripe
Enough for 6-8 people

5 lbs. tripe
1 medium onion, cut in quarters
2 stalks of celery cut in half

1 (28oz. can) of tomato puree
2 (6oz. cans) of tomato paste
1/2 of the 28oz. can of water + 4 of the 6oz. cans of water
1 medium onion, chopped
4 cloves of garlic, chopped
1/4 c. grated Pecorino Romano cheese
salt and pepper to taste
1/4 tspn. red pepper flakes
1 tspn. Italian seasoning
1/4 tspn. sugar
3 tblspns. extra virgin olive oil

Put the tripe in a large pot and cover it with water and put in the quartered onion and halved celery stalks.  Cover and bring to a boil.  When it comes to a boil pour out some of the water and bring to a second boil and then a third.  The tripe in this pot should cook for about 10 minutes, then drain in a colander and discard the celery and onion.

While that is happening make your sauce:  In another large pot on medium heat,  heat the oil and put in the onion and garlic and sauté for 2 minutes.  Add the puree and paste and the water.  Then add the rest of the sauce ingredients.  Stir it until the tomato paste is all dissolved and everything is mixed together.   Lower the heat so the sauce doesn't over boil.  
Chop the cooled tripe as in the picture and keep adding it to the sauce while it's simmering lightly.  When all the tripe is chopped and in the sauce, bring it to a simmer and cover leaving the lid a little off center and cook, stirring occasionally for 1 hour and 30 minutes.  The tripe should be soft, but not mushy and the tomato sauce will be thickened.  Enjoy with a loaf of crusty Italian bread.