Ingredients
- 3 pounds’ tripe
- ½ cup olive oil
- ½ cup chopped onion
- ½ cup chopped celery
- 2 garlic cloves, chopped
- 2 cups marinara sauce Grated Romano cheese
- Bread or boiled potatoes
Directions
In a large pot, bring water to a boil. Boil the tripe for 1 hour, adding water when necessary, then drain. Cut the tripe into 1x ½ inch strips. In a large skillet, heat the olive oil over medium-high heat. Add the onion, celery, garlic, and tripe and sauté for 3 to 4 minutes. Add the marinara sauce and bring to a boil. Stirring occasionally. Reduce the heat to low and simmer for about 15 to 20 minutes. Spoon the tripe and sauce for about 15 to 20 minutes. Spoon the tripe and sauce into bowls, sprinkle Romano cheese on top, and serve with slices of crusty bread or boiled potatoes, if desired.
** Tip **: Simple is best when it comes to this subtly flavored meat; be sure to buy honeycomb tripe for the most tender results.