Trippa alla Parmigiana

Trippa alla Parmigiana is a traditional dish of Emilian cuisine, combining tripe, a humble ingredient, with Parmesan cheese, an excellence of the same region. Here is the recipe:

Ingredients

• 500 g of tripe (already cleaned and boiled)
• 1 onion
• 1 carrot
• 1 stalk of celery
• 400 g of tomato passata
• 70 g of grated Parmesan cheese
• 30 g of butter
• Meat broth as needed
• Salt as needed
• Pepper as needed
• Extra virgin olive oil as needed

Preparation

1. Start by cutting the tripe into strips or pieces, if it hasn’t already been cut.
2. Finely chop the onion, carrot, and celery to prepare a sauté.
3. In a saucepan, heat a drizzle of extra virgin olive oil and add the chopped vegetables. Sauté over medium heat until golden brown.
4. Add the tripe to the sauté and cook for a few minutes to flavor, stirring well.
5. Pour in the tomato passata and a bit of meat broth, enough to cover the tripe.
6. Let it cook on low heat for about 1 hour and 30 minutes, adding broth if necessary and stirring occasionally.
7. When the tripe is tender and the sauce has thickened, add the butter and half of the grated Parmesan. Stir until the butter is completely melted and mixed in.
8. Season with salt and pepper and cook for another 5 minutes.
9. Serve the tripe hot, sprinkled with the remaining grated Parmesan.

Trippa alla Parmigiana can be enjoyed both as a main dish and as a second course, perhaps accompanied by a nice portion of polenta. As a variant, you could add some aromatic herbs like rosemary or bay leaves to further flavor the dish.