Sign in with Facebook

Join us on
RSS Feed Facebook Twitter



22 September 2017, 00:00
Barnes & Noble Announces More Than 100 Italian-American Authors Marching Up Fifth Avenue in the Columbus Citizens Foundation’s Annual Columbus Day Parade
Read more...
 
6 September 2017, 17:32
Cooking with Nonna Dinner at Gran Caffe L'Aquila - Philadelphia
Read more...
 
10 August 2017, 02:34
Casting Call for all Nonne - Fall 2017
Read more...
 



Advertisement

The Cookbook

is Here!

Visit my Italy


Meet my Nonne!

 

Great Gifts in
La Bottega della Nonna

Aprons & Knives

HERE!!!!

Need Aprons

for the KIDS???

Please Visit my Nonne's Recipe Collections:

Pasta Recipe

Cookies Recipes


Find it!

Add to Favorites My Favorites Email this recipe Print this recipe
Tripe with Potatoes

Please Share with Family and Friends Using the Buttons Below! Grazie, Rossella!!!

recipe image
Created by cooking with nonna,
Average User Rating (out of 4)vote imagevote imagevote imagevote image / 4 3 Users Voted
Description

Tripe with Potatoes and Tomato Sauce... Trippa con Patate!

e-max.it: your social media marketing partner
Ingredients
Related Recipes:
All Recipes
Portate/Courses
Recipe Category
Holiday Recipes
Regione/Region
Key Ingredients
Difficulty Level
Serves
4
  • 1 1/2 Lbs Tripe
  • 5 Medium Potatoes
  • 1 Qt Peeled Tomatoes
  • 1 Large Onion
  • 1 Tbs Fresh Parsley
  • EV olive oil
  • Salt & Pepper
  • Grated Pecorino Cheese
xxxx
Advertisement
e-max.it: your social media marketing partner
Directions/Steps
  • Wash the Tripe and cut it into strips of about 2" long and 1/2" wide.
  • Put the Tripe in a pot with water and bring it to a boil... let it boil for about 30 mins.
  • In a large saute` pan, add 4 Tbs of EV olive oil and the onion sliced very thin.
  • Let the onion saute until it become translucent.
  • Put the tomatoes in a blender and liquefy them. Add them to the onions.
  • Add the potatoes and the Tripe as well. Add the parsley and Salt & pepper as desired.
  • Add hot water until all content is covered.
  • Cover the pan and let everything cook at medium flame.
  • Occasionally check the fluids level... if necessary add some more hot water.
  • After about 30 mins. start tasting the potatoes... when they are soft, you are done.
  • Serve with a generous coating of grated Pecorino cheese.

Buon Appetito!

e-max.it: your social media marketing partner
Additional Tips

Get Your

Cooking with Nonna

Cookbook!!!


Advertisement
e-max.it: your social media marketing partner
Reviews
Review by Cesare , Friday, 02 March 2012 vote imagevote imagevote imagevote image
My Mother and Grandma used to make this in winter,this recipe is just like my Mom.This dish is very erthy, full of flavor, simple and lot energy.I will recomend a red wine like Barolo grapes, Gatinara ans such.
e-max.it: your social media marketing partner
Review by joeyjackpot , Thursday, 27 September 2012 vote imagevote imagevote imagevote image
This is the way i make it so 4 pots of gold it is =).

I'm making it for dinner tomorrow!!
e-max.it: your social media marketing partner
Review by brandy , Tuesday, 29 April 2014 vote imagevote imagevote imagevote image
Love this, my mom made this for me when I was a little girl, with carrots, today I make it for me and add green beans, so good.
e-max.it: your social media marketing partner

Advertisement