Penne with tripe ragù

Penne with tripe ragù is a hearty and tasty dish that expertly blends pasta with a sauce rich in tradition. Here is the recipe:

Ingredients

• 400 g of penne rigate
• 500 g of tripe, already cleaned and boiled
• 1 carrot
• 1 onion
• 1 stalk of celery
• 400 g of peeled tomatoes
• 2 tablespoons of tomato paste
• 1 glass of dry white wine
• 1 bay leaf
• Extra virgin olive oil
• Salt and black pepper
• Grated Parmesan or Parmigiano cheese (to taste)
• Vegetable broth or water (if necessary)

Preparation

1. Start by cutting the previously boiled tripe into thin strips.
2. Finely chop the carrot, onion, and celery. In a large saucepan, sauté the mixture in extra virgin olive oil until it turns golden brown.
3. Add the tripe to the sauté and let it flavor for a few minutes, then deglaze with the white wine. Let the alcohol evaporate over medium-high heat.
4. Once the wine has evaporated, add the crushed peeled tomatoes with a fork and the tomato paste. Stir well.
5. Add the bay leaf, salt, and ground black pepper to taste, and cook on low heat for at least an hour and a half. If the sauce should dry out too much, add a bit of vegetable broth or water.
6. Meanwhile, bring a pot of salted water to a boil and cook the penne rigate until al dente. Drain the pasta and pour it into the saucepan with the tripe ragù.
7. Mix the penne with the tripe ragù and let it flavor for a couple of minutes so that the pasta absorbs the sauce.
8. Serve hot with a generous sprinkle of Parmesan or Parmigiano cheese.

Curiosity

Tripe ragù is a variation of the countless types of Italian ragù, each with its own peculiar regional characteristics. Tripe, the main ingredient of this sauce, has long been considered a poor and recovery food but is much appreciated for its distinctive flavor and texture.

Remember that you can adapt the recipe to your personal tastes, maybe by adding some chili pepper for a spicy touch or aromatic herbs like rosemary or thyme to further scent the dish.