Dish of Herb Marinated Tripe
(click to enlarge)

Tripe, Herb Marinated


Italy   -   Trippa alla Scapece
Makes:
Effort:
Sched:
DoAhead:  		 13 oz
***
1 day
Best		 This dish can be used as a side dish, antipasto, or as a sandwich filling. It is sure to be liked by tripe lovers, but many people will refuse to taste it.




1-1/2
ar
------
3
2/3
2
1/4
------
ar
#
oz
---
T
c
cl
c
---
Tripe (1)
Salt
-- Marinade
Olive Oil ExtV
Wine Vinegar, white
Garlic
Mint or Basil
-- Garnish
Mint or Basil

Cooking time is long, but work time is short. It'll keep in the fridge for 5 days or more.

Make   -   (5hrs - 20 min work)
  1. Place TRIPE in a large pot with plenty of water to cover well. Bring to a boil and dump out into a clean sink. Repeat once more.
  2. Return Tripe to the pot with plenty of water to cover. Add 1/4 cup Salt. Bring to a boil and simmer until tender. Probably about 3-1/4 hours for honeycomb tripe, up to 4 hrs for blanket tripe - but it can be a lot less depending on the process the Tripe has been prepared by. Sample for doneness.
  3. Meanwhile:   slice GARLIC thin. Chop HERB quite small. Mix together all Marinade items.
  4. When Tripe is tender, cool until you can handle it, then cut into 1/2 inch wide strips by whatever length you like.
  5. Tumble Tripe with Marinade. Chill in the fridge for at least 2 hours, or better, overnight. I do this sealed in a plstic bag.
  6. Drain well and serve chilled, garnished with the Herb used in the marinade.
NOTES:

  1. Tripe:

      The pattern recipe calls for Honeycomb Tripe, but the photo example was made with Blanket Tripe, because that's what the market had that day. I'm fine with Blanket. For details see our Beef Tripe page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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