- 1.5kg of pre-cooked tripe (to save 10+ hours in the kitchen cooking tripe, call your butcher ahead of time and they’ll cook it for you)
- 2 tins of Mutti Polpa Finely Chopped Tomatoes
- 1 large brown onion, diced
- 2 garlic cloves, finely chopped
- 1 sprig rosemary
- 3 bay leaves
- 1 pinch of cinnamon
- 1L of stock
- Salt and pepper
- Crusty bread to serve
1. Saute onion and garlic until soft and translucent.
2. Add your tripe and stir for around 10-15 mins until it is coated nicely and the fat starts to slowly render and melt.
3. Add the rosemary, bay and cinnamon and continue stirring on a medium to high heat until the fat has been absorbed.
4. Add your stock, making sure that it covers the tripe and then slowly reduce.
5. Add your tins of Mutti Polpa, stir it all in and season (note: When seasoning that it will intensify as you reduce).
6. Reduce heat and let it gently bubble away for 2 hours. If you need more liquid, rinse your Mutti Polpa tins with water and add as your dish cooks so that the trip is covered the entire time.
7. At the end of the cooking time, the tripe will be tender, the sauce should be reduced and there will be a layer of red tomatoey fat on the surface ready to be mopped up with crusty pane di casa.