Tripe is the second stomach or reticulum of the animal. It is the stomach that has a honeycomb outline on the inside. The stomach of the animal has a fibrous muscle texture. It may be cooked to a calamari texture or softer with a longer cooking time. Tripe has varied uses in soups, i.e. menudo, or in sautéed recipes. The recipe here is noticeably Italian.
Preparation Time: 15 minutes
Boiling time: 2 hours
Frying time: 6 minutes
Lemon Juice – ¼ cup
Salt – 1 teaspoon
Tomato, diced – 1 cup
Onion, diced – 1 cup
Garlic finely minced – 1 teaspoon
Oregano – 1 teaspoon
Salt – to taste
Pepper – to taste
Clean the tripe of the contents and rinse well. Soak in fresh water for 30 minutes and then scrape the yellowish brown lining from the inside of the tripe. Sprinkle the tripe generously with salt. Use the salt to scrub off any remaining lining and let the tripe sack in the salt for an hour or so. Rinse the salt and soak the tripe in a cup of water with lemon juice for two hours and as long as overnight in a refrigerated location. Rinse off the lemon juice.
Place the tripe in a pot of salted water and bring to a boil. Boil for 30 minutes and then discard the water and refill the pot with more salted water. Bring this to a boil and boil for another 1 hour. Remove the tripe from the water and slice into ½” strips.
Sautee the onions in olive oil until translucent. Add the garlic, tomatoes and oregano. Simmer this for 10 minutes, then salt and pepper to taste. Add the sliced tripe and simmer for another 20 minutes. Serve hot with a sprinkle of parmesan cheese. This may be served with pasta when a larger tripe is prepared.