Tender beef tripe is simmered low and slow, then finished in a zesty marinara sauce made with a unique combination of pancetta, mint, and garbanzo beans.
Preparation Time
15 mins
Cooking Time
2 hr 40 mins
Total Time
2 hr 55 mins
Calories
369 Calories
Recipe Instructions
Step 1
Fill a large stockpot with 5 quarts cold water, tripe, vinegar, 2 teaspoons salt, vanilla, and bay leaf; bring to a boil over high heat. Skim off any foam, then reduce the heat to medium-low, cover, and simmer for 1 1/2 hours. Transfer tripe to a plate and set aside to cool. Reserve 2 cups cooking liquid.
Step 2
Heat oil in a large skillet over medium heat. Add pancetta and onion; cook and stir until pancetta is browned and onion is translucent, 6 to 7 minutes. Stir in garlic and cook until fragrant, 1 to 2 minutes.
Step 3
Stir in marinara sauce, 1 cup cooking liquid, and pepper flakes. Reduce the heat to low and simmer for 30 minutes.
Step 4
Cut tripe into 1-inch cubes; add to sauce and stir to combine. Simmer for 30 minutes, adding remaining 1 cup cooking liquid if needed.
Step 5
Stir in garbanzo beans and mint, season with salt and pepper, and sprinkle Parmigiano-Reggiano over top.
Ingredients
1 teaspoon vanilla extract
2 teaspoons salt
1 tablespoon olive oil
salt and ground black pepper to taste
1 (15 ounce) can garbanzo beans, drained
6 cloves garlic, minced
1 teaspoon red pepper flakes
1 large bay leaf
1 medium onion, diced
4 ounces pancetta bacon, diced
3 cups marinara sauce
1 bunch fresh mint leaves, chopped
0.5 cup white vinegar
0.25 cup freshly grated Parmigiano-Reggiano cheese, or to taste
