Lampredotto: Tripe and Tomato Stew

Ingredients

• 2 lbs beef tripe, cleaned and cut into 1-inch squares
• 3 tbsp olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 28 oz canned crushed tomatoes
• 2 cups beef broth
• 1 tsp dried oregano and thyme
• 0 salt and black pepper to taste

Instructions

1. 1

   Rinse tripe under cold water, rubbing to remove any debris. Pat dry with paper towels.

2. 2

   Heat oil in a large pot over medium-high heat until shimmering, about 90 seconds.

3. 3

   Brown tripe in batches without crowding, 3–4 minutes per batch. Transfer to a plate.

4. 4

   Reduce heat to medium. Add onion to the pot and sauté until soft, about 5 minutes.

5. 5

   Add garlic and cook for 1 minute until fragrant.

6. 6

   Pour in crushed tomatoes, broth, oregano, and thyme. Stir well.

7. 7

   Return tripe to pot. Bring to a simmer, then reduce heat to low.

8. 8

   Cover and simmer for 90 minutes, stirring occasionally. Tripe should be very tender.

9. 9

   Taste and season with salt and pepper.

10. 10

    Ladle into bowls and serve hot with crusty bread for soaking up the sauce.

Tools you’ll need

• large heavy pot with lid (5-quart minimum)
• wooden spoon
• cutting board
• sharp knife
• paper towels

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