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Sicilian Cooking

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Tripe Salad

(“Trippa all’Insalata ” – “Trippa a’nzalata”)

Tripe salad is a fast way to serve it. I sampled it in popular “osterie” of Italy,. An osteria is a place similar to a wine bar and I’ve enjoyed it on many occasions.

  • Serving Size4
  • Meats 

    Ingredients

    • 2 lb. of par-cooked tripe
    • 1 bay leaf (laurel)
    • 1 clove, whole
    • ½ onion whole
    • 2 whole garlic cloves
    • 1 stalk of celery in 3 pieces
    • 1 carrot cut in big pieces
    • skin of ½ lemon
    • few springs of fresh parsley
    • juice of 2 medium lemons
    • 1 red onion finely sliced
    • 1 celery heart cut into small pieces
    • 2 small baby carrots finely sliced
    • 5 tablespoons of olive oil
    • salt and pepper to taste
    • chopped parsley for garnish

    Instructions

    1

    Cut the tripe in strips, about 1 ½ by ½ inch and place in a pot with an abundant amount of lightly salted water with the bay leaf, clove, whole onion, garlic cloves, stalk of celery in 3 pieces, carrot cut in big pieces, few springs of fresh parsley, the lemon skin and bring to a boil. Simmer for 25 minutes, taste for doneness, if is not cooked to your liking continue cooking until tripe is tender.

    2

    Remove from pot using a slotted spoon, place in a colander to drain and discard bay leaves, cloves, lemon skin, onion, garlic, celery, carrot and parsley springs.

    3

    When tripe has cooled, place in a large serving dish and add the red onion, the celery heart and the finely sliced carrots.

    4

    Blend the lemon juice, olive oil, salt and pepper to taste and mix with the tripe and vegetables .

    5

    Garnish the tripe salad with some freshly chopped parsley and serve with spongy fresh bread to dip into the dressing – a light young red wine goes well with it.