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The preparation and serving of trippa that I am about to present is in the style of Le Marche (alla Marchigiana). Today’s recipe is pretty much the same as Nonna prepared, save 2 exceptions. The first, and easiest to explain, is that I use instant polenta and I don’t know if the product was even available when Nonna was fixing me a plate. The second exception has to deal with a basic of Italian cooking. Most, if not all, of the Mediterranean countries begin many of their sauces, stews, and, well, just about anything, with a mixture of diced green pepper, celery, and onion. In Italy, this is called a soffrito and it is sautéed in olive oil at the very start of many dishes, just as is done in France (mirepoix) or in Spain, Latin America, and the Caribbean (sofrito) where the ingredients may vary a bit...
Trippa alla Stefanina Recipe
Ingredients
5 lbs honeycomb tripe
3 tbsp extra virgin olive oil
1/4 lb pancetta, chopped
1 large onion, chopped
4 tbsp fresh parsley, chopped, separated
4 garlic cloves, diced
1/2 cup dry white wine
3 tbsp tomato paste
1 large can (28 oz) crushed tomatoes
1 large can (28 oz) diced tomatoes
1 small onion, whole & studded with 5 – 6 whole cloves
1 tbsp marjoram
salt & pepper, to taste
grated Pecorino Romano cheese for serving
Click for Directions
Via Mariano Pallottini
