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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 45 |
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I love this recipe because it came from my Grandma. It originated in Calabria, Italy. The secret is to save the Tripe stock and put aside. Ingredients:
15 lbs of beef honeycomb tripe |
1 head garlic (chopped very fine) |
2 large onions (chopped very fine) |
5 stalks celery (chopped very fine) |
1 tablespoon sweet basil |
1 tablespoon oregano |
2 tablespoons sugar |
1 tablespoon seasoning salt |
1 teaspoon crushed red pepper flakes |
1/2 cup olive oil |
2 (28 ounce) cans crushed tomatoes |
2 quarts tripe stock |
Directions:
1. Clean all fat off of tripe under running water.
2. Cut tripe into pot holder size pieces.
3. Use large 16 quart pot and cover tripe with water.
4. Boil tripe for 1 and a half hours.
5. While tripe is cooking, chop your garlic, onions and celery (keeping them separated until ready to use).
6. Once your tripe is cooked, reserve 2 quarts of tripe stock and set aside.
7. Let the tripe cool by running under cold water.
8. Using sharp food scissors, and cut your tripe into half inch strips and then half inch cubes.
9. Once the tripe is completely cut, set it aside.
10. Take your 16 quart pot and pour in your 1/2 cup of olive oil and chopped garlic.
11. Over medium fire lightly brown the garlic.
12. Add your chopped onions and chopped celery,then add your sweet basil, oregano, seasoning salt and crushed red pepper.
13. Sweat this all together for 5 minutes.
14. Now add your tripe and mix well and stir for 10 minutes.
15. Next add your 2 quarts of reserved tripe stock, your 2 (28oz) cans of crushed tomatoes and your 2 tbsp of sugar.
16. Stir until all ingredients are well mixed.
17. Cook on medium to low heat for 2 more hours, Stirring occasionally.
18. Serve with Fresh Italian Bread.
19. BUON APPETITE!
20. Freeze remaining dinners in medium zip-lock plastic bags and just microwave for 3 minutes or until hot.
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