Gigi's Tripe

entrees

Although tripe isn't the most popular dish today, back in the old days it was a crowd favorite. This recipe of Gigi's was printed in the Italian Lodge of Aberdeen's cookbook. It was credited to Norena Pellegrini, which is funny because I always thought she spelled it Norina. Either way she will always be Gigi to me. This picture is of her and Kallan when he was a little boy, at Sydney's house, Easter 2001.

Ingredients

5 lbs. honeycomb tripe
1 large onion, chopped fine
2 cloves garlic, minced
1/2 cup parsley, chopped
1 small carrot, chopped fine
1 tsp. dried oregano
2 bay leaves
1/2 tsp. lemon rind
allspice to taste
salt & pepper to taste
1 lg. can tomatoes
1 sm. can tomato sauce
beef broth (optional)
white wine (optional)
Parmesan cheese

Instructions

Step 1
Scald tripe for about 15 minutes. Drain and cut up into narrow strips. In the meantime, saute the onion, garlic, carrot, and parsley gently.

Step 2
Add the tomatoes, bay leaves, lemon rind, salt, pepper, allspice and oregano. Simmer slowly, add the tripe and cook until tender to taste. Can be 1.5 hours or more. Serves 6.

Step 3
Add beef broth and white wine if sauce gets to,o dry. Sprinkle Parmesan cheese on top when ready to serve.