Ingredients and Weight:
- 2 pounds pork tripe, cleaned and cut into 1-inch pieces
- 1 pound pork belly, cut into 1-inch cubes
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- 1 cup dry white wine
- 4 cups chicken broth
- 1 bay leaf
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- Salt and pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large pot or Dutch oven, brown the pork belly over medium heat until golden brown.
- Remove the pork belly and set aside.
- In the same pot, add the onions, carrots, celery, and garlic. Cook until softened, about 10 minutes.
- Add the tripe, crushed tomatoes, white wine, chicken broth, bay leaf, oregano, and basil. Season with salt and pepper.
- Bring to a boil, then reduce heat to low and simmer for 2 hours, or until the tripe is tender.
- Add the reserved pork belly and cook for an additional 30 minutes.
Nutritional Information:
- Serving size: 1 cup
- Calories: 300
- Fat: 15g
- Protein: 25g
- Carbohydrates: 10g
Dish Characteristics:
- Savory and flavorful with a hint of sweetness from the tomatoes
- Hearty and filling
- Rich and comforting on a cold day
- Pairs well with crusty bread or steamed vegetables
User Comments:
- "Wow, this is not your typical tripe dish! The tender tripe and flavorful broth made this a memorable dining experience."
- "I'm not a big fan of tripe but I loved this dish. The pork belly and vegetables added a delicious richness that balanced out the tripe."
- "This is a great way to introduce American diners to the classic Italian dish of tripe. It's accessible and enjoyable for everyone."
Special Precautions and Tips:
- Tripe can have a strong odor, so it's important to clean it thoroughly before cooking.
- Do not overcook the tripe, or it will become tough.
- If you can't find pork tripe, you can substitute it with beef tripe.
