Hardcore Italian

Tripe in Red Sauce

There are very few people I know who actually enjoy tripe. In fact, I can probably count them on one hand. However, if you are on of those few, please let me know how you feel about the recipe below. I never actually knew how to cook tripe until my dad got sick . . . but when he was down to his last couple months, he started to ask for some of the dishes his mother and my mother used to make. He was able to tell me how to make the dish - what he didn't share was how cooking tripe stunk up your house to high heaven (during the initial boiling). If you are a tripe lover - and are trying the recipe, be sure to do it on a day you can open every window in the house!

Ingredients:

• 2 lbs. tripe
• 2 large cans of whole tomatoes
• 1 large can crushed tomatoes
• 1 tablespoon crushed red pepper
• 4 cloves of garlic, chopped
• 1 medium onion, diced
  
• Oregano, salt, pepper (to taste)

Okay, so the first thing you need to do is boil the tripe for about 3 hours. Yes, I said 3. . . and again, the stink coming off the pot during this part of the recipe is nasty. If you can, open the windows, set the pot to boil, throw on some candles - and leave. Come back 3 hours later when the tripe is done.

After you boil the tripe, drain it thoroughly and allow to cool.

In a large pot, saute garlic and onion in olive oil until transparent. Put whole tomatoes through the blender (puree) and add with the can of crushed tomatoes. Add all other ingredients and bring to a simmer. Cut the tripe into bite size strips and add to the sauce. Simmer at least another hour.

I like the tripe sauce spicy - so you may want to add some additional hot pepper flakes if desired.

Once done, serve hot with a loaf of hot crusty bread, and topped with grated cheese.

Not a recipe for everyone - but if you enjoy tripe, this is truly delicious.

In memory of dad. . . 1.9.08