Ingredients

The following ingredients have 6 Servings
  • 1 kg ox tripe, sliced into strips (cleaned well and pre-cooked)
  • 2 400g cans chopped tomatoes in tomato sauce
  • 3 tbsp tomato paste
  • 1/2 cup dry white wine
  • 1 tsp dried oregano
  • 1 tsp rubbed basil
  • 1 red onion, thinly sliced
  • 6 cloves garlic, minced
  • salt
  • freshly ground black pepper
  • Pecorino Romano, grated
  • Parmigiano-Reggiano, grated
  • olive oil

Instruction

  • In a large skillet add olive oil then sauté garlic and onions.
  • Add tripe and lightly brown it in high heat for a 2-3 minutes.
  • Add chopped tomatoes, rubbed basil, dried oregano, tomato paste and wine bring to a boil then simmer for 30-40 minutes or until tripe is tender.
  • Season with salt and freshly ground black pepper then top with Parmigiano-Reggiano and Pecorino Romano.