Stewed tripes
Tripe is a very ancient food that finds its origins in peasant civilization: it is a poor dish, highly appreciated and consumed in the inland valleys of the entire Ligurian coast.
The stewed tripe recipe uses the offal of the animals as basic ingredients, which are cooked and seasoned with garlic, onion, carrot, celery, laurel, rosemary, thyme, oil, meat broth, pine nuts, potatoes, beans and tomatoes.
Ingredients:
Horn of bovine calf already bled
Potatoes
beans
1 carrot
Garlic
Onion
Olive oil
Herbs
Salt
Pepper
Preparation:
According to the peasant tradition, the tripe was cooked in large pots on the wood stove and its preparation took a long time: before the meat had to be thoroughly cleaned, after it was boiled to make it soft, finally the cooking was done on low heat with meticulous care.
To make the dish more nourishing, potatoes and beans are added.
The tripe, after boiling, is browned in plenty of oil along with onion, garlic, and other herbs.
In the Savona hinterland, stewed tripe is accompanied by white polenta.
