Ingredients
6
6 servings
- •2.5 pounds honeycomb beef tripe
- •0.5 cup white vinegar
- •2 teaspoons salt
- •1 teaspoon vanilla extract
- •1 large bay leaf
- •1 tablespoon olive oil
- •4 ounces pancetta bacon, diced
- •1 medium onion, diced
- •6 cloves garlic, minced
- •3 cups marinara sauce
- •1 teaspoon red pepper flakes
- •1 (15 ounce) can garbanzo beans, drained
- •1 bunch fresh mint leaves, chopped
- •salt and ground black pepper to taste
- •0.25 cup freshly grated Parmigiano-Reggiano cheese, or to taste
Instructions
- Gather all ingredients.
- Fill a large stockpot with 5 quarts cold water, tripe, vinegar, 2 teaspoons salt, vanilla, and bay leaf; bring to a boil over high heat. Skim off any foam, then reduce the heat to medium-low, cover, and simmer for 1 1/2 hours.
- Transfer tripe to a plate and set aside to cool. Reserve 2 cups cooking liquid.
- Heat oil in a large skillet over medium heat. Add pancetta and onion; cook and stir until pancetta is browned and onion is translucent, 6 to 7 minutes. Stir in garlic and cook until fragrant, 1 to 2 minutes.
- Stir in marinara sauce, 1 cup cooking liquid, and pepper flakes. Reduce the heat to low and simmer for 30 minutes.
- Cut tripe into 1-inch cubes; add to sauce and stir to combine. Simmer for 30 minutes, adding remaining 1 cup cooking liquid if needed.
- Stir in garbanzo beans and mint, season with salt and pepper, and sprinkle Parmigiano-Reggiano over top.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 369
- Carbohydrate: 36g
- Fat: 15g
- Fiber: 6g
- Protein: 23g
- Sugar: 13g
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