TRIPE DI CALABRIA

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I love this recipe because it came from my Grandma. It originated in Calabria, Italy. The secret is to save the Tripe stock and put aside.

Provided by Bruce 3

Categories     Beef Organ Meats

Time 4h

Yield 30-45 serving(s)

Number Of Ingredients 12

15 lbs of beef honeycomb tripe
1 head garlic (chopped very fine)
2 large onions (chopped very fine)
5 stalks celery (chopped very fine)
1 tablespoon sweet basil
1 tablespoon oregano
2 tablespoons sugar
1 tablespoon seasoning salt
1 teaspoon crushed red pepper flakes
1/2 cup olive oil
2 (28 ounce) cans crushed tomatoes
2 quarts tripe stock

Steps:

  • Clean all fat off of tripe under running water.
  • Cut tripe into pot holder size pieces.
  • Use large 16 quart pot and cover tripe with water.
  • Boil tripe for 1 and a half hours.
  • While tripe is cooking, chop your garlic, onions and celery (keeping them separated until ready to use).
  • Once your tripe is cooked, reserve 2 quarts of tripe stock and set aside.
  • Let the tripe cool by running under cold water.
  • Using sharp food scissors, and cut your tripe into half inch strips and then half inch cubes.
  • Once the tripe is completely cut, set it aside.
  • Take your 16 quart pot and pour in your 1/2 cup of olive oil and chopped garlic.
  • Over medium fire lightly brown the garlic.
  • Add your chopped onions and chopped celery,then add your sweet basil, oregano, seasoning salt and crushed red pepper.
  • Sweat this all together for 5 minutes.
  • Now add your tripe and mix well and stir for 10 minutes.
  • Next add your 2 quarts of reserved tripe stock, your 2 (28oz) cans of crushed tomatoes and your 2 tbsp of sugar.
  • Stir until all ingredients are well mixed.
  • Cook on medium to low heat for 2 more hours, Stirring occasionally.
  • Serve with Fresh Italian Bread.
  • BUON APPETITE!
  • Freeze remaining dinners in medium zip-lock plastic bags and just microwave for 3 minutes or until hot.

Nutrition Facts : Calories 249.1, Fat 12.1, SaturatedFat 3.4, Cholesterol 275.7, Sodium 338.7, Carbohydrate 6, Fiber 1.1, Sugar 3.4, Protein 28

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