Trippa or tripe is obtained from the three cavities between the esophagus and the stomach. The prestòmaci is the rumen (the largest sac-shaped part, also called tripe, cross, cross, belly, smooth tripe or busecca), the reticulum (or cap, a small sac with a globular appearance, also called cap, nest of ‘ape, bonetto or beretta) and the omasum (ovoid-shaped covered internally by a mucous membrane composed of lamellae, from which the different names derive: millefogli, libro, centopelli or foiolo).
In some regions of Italy, however, such as in Lombardy, the first part of the small intestine of the calf and ox is also considered tripe. It is called riccia (curly or French tripe), and it is particularly rich. In Lazio is known as Paiata. Also in Lombardy, in addition to ruminant tripe, tripe, i.e. the pig’s stomach, is also used. Lamb tripe is rarely used in Italy except for in some traditional Abruzzo dishes.
In any case, different types of tripe that we find on the market today are already cleaned and partially pre-boiled. The washing and bleaching methods used for this operation considerably affect its gastronomic quality (aggressive detergents, or excessively long cooking damage the tripe). For this reason, if you want to prepare an excellent tripe, it is best to contact a trusted butcher, expert in the treatment of this delicate meat.
Tripe Nutritional Information
Tripe is a rather rich food, with a high protein content (16/18%, similar to that of veal). Its presumed poor digestibility however, is not so much due to the fat content (4%), as to the abundance of seasonings and flavorings used for its preparation. The same can be said for the calories of tripe -100 g of tripe develop 106 kcal – a value that usually increases dramatically when the recipe is completed. The sore point of tripe is represented by the abundant quantity of cholesterol, but considering that you don’t eat tripe every day you shouldn’t be alarmed.
Trippa in Italy
Tripe is part of the Italian culinary culture: each region has its own traditional recipe, and even a different sensitivity and appreciation, due to the varying uses and habits. Tripe is such a consolidated presence on our tables (and on those around the world), that the recipes that see it as the protagonist are really many. Some consider tripe a soup (the Lombard Busecca, the Paduan Sopa de Tripe, or the Neapolitan tripe soup), others a second course (the tripe alla bolognese – with Parmigiano – or that alla Lucchese – with cheese and cinnamon), others still a sandwich filling (the famous Florentine street-food based on Lampredotto or the Calabrian morzello which is enjoyed with the traditional Pitta Calabrese bread), and even canned food!
Trippa alla Romana
The traditional Roman recipe for Trippa alla Romana.
1kg(2.2lbs)tripeif possible whole and not pre-sliced
400g(1.67cups)peeled tomatoes
1(1)onion
1(1)stick of celery
1(1)carrot
1(1)clove of garlic
Extra virgin olive oil to taste
1carton(4cups)Vegetable broth
1bunch(1bunch)Mint
Grated Pecorino Romano to taste
Salt and pepper or chillito taste
Instructions
Rinse the tripe well under running water. In a large pot, put the tripe to boil in plenty of salted water along with a sliced carrot, a stalk of celery in pieces, an onion and a bunch of parsley.
When the water boils, lower the heat to low and continue cooking for 45 minutes. Let it cool.
Prepare a soffritto with the onion, carrot, celery, and garlic clove.
In an earthenware pan, add the extra virgin olive oil and the soffritto at low heat. Gently soften the vegetables, stirring often until they are translucent.
Slice the tripe into strips and pour it into the pan when the sauté begins to brown.
Cook for a few minutes, stirring, then add the chopped tomatoes, add salt and pepper and continue cooking for about an hour.
During this time stir often and add a ladle of broth or hot water when necessary, bearing in mind that at the end the tripe must be immersed in a generous sauce.
When cooked, pour the tripe into the serving dish and complete the dish with plenty of grated pecorino and chopped mint leaves on top.
Tripe is the lining of beef, hog or sheep stomach although most sold is from beef. This part of the animal is tough and requires long cooking for tenderness.
Make tripe stew by placing your cleaned pieces of tripe in a heavy pot filled with water. Cook the tripe until it reaches an internal temperature of 160 degrees Fahrenheit, then put the cooked tripe pieces in a different pot with your stew ingredients. Simmer for 20 minutes so that the meat can absorb the stew flavors.
Tripe (trippa in Italian) is a classic dish in regional Italian cuisine made from the edible lining of the stomachs of ruminants, primarily cows. In Lombardy, tripe may also be the first part of the small intestine of a veal calf or a steer. It is a simple dish, but it requires many hours of cooking time.
Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's stomach chambers: the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe). Abomasum (reed) tripe is seen less frequently, owing to its glandular tissue content.
A single three-ounce serving can contain up to 108 milligrams of cholesterol. That's about a third of the recommended overall cholesterol requirement per day. While many bodies can process dietary cholesterol safely, some people react more strongly to this form of cholesterol.
When the tripe is completely clean of impurities, it must be boiled with salt for about 10 minutes and then rinsed with cold water. Tripe at the grocery store is bright white because it is soaked in a chlorine or bleach solution. Bleached tripe must also be parboiled before cooking to remove any remaining chemicals.
Boil for 15-30 minutes. When you're done, discard the water and rinse the tripe. After boiling, tripe should be noticeably softer - it's now ready to cook in a variety of dishes.
This process will loosen any unwanted waste products and make the surface smooth without damaging the tripe itself. Vinegar is acidic and is therefore useful at getting deep into the layers of the tripe and effectively cleaning it.
Tripe is a good source of several vitamins and minerals, including vitamin B12, zinc, selenium, and iron. Vitamin B12 is important for nerve function and red blood cell formation, while zinc and selenium contribute to immune system support and antioxidant defense. Iron is vital for oxygen transport in the body.
The most consumed meat in Italy is pork, followed by beef/veal, and chicken/turkey. In addition, Italians eat lamb, rabbit, horse, donkey, buffalo, duck, goose, sheep, goat, and game, for example boar, venison, pheasant, partridge, quail. Less frequently than in the past, also frog and snail.
How did Italians come to love this unique protein? Hardship in Italy's past forced Italians to be creative in cooking and not waste parts of the animal. Due to its affordability factor during times of economic trouble, tripe is prevalent in many Italian regions, and each area has its spin on the mineral-rich protein.
In Mexican cuisine, Menudo, also known as pancita ([little] gut or [little] stomach) or mole de panza ("stomach sauce"), is a traditional Mexican soup, made with cow's stomach (tripe) in broth with a red chili pepper base.
Tripe is the edible lining from the stomach of various farm animals. Most tripe is from cattle and sheep. Usually, it is used the beef rumen, the first of the four stomachs of the animal. Additionally, other parts are used: the three gastric sacs (reticulum, abomasum and omasum).
In Czech cuisine, tripe soup is a hearty soup made with beef stomach (tripe) as the main ingredient. The soup is thickened with an onion roux and seasoned with spices, dominated by ground paprika and dried marjoram.
Tripe is the stomach lining from cows, pigs, and sheep, and if you've never had tripe, it has a mild taste that soaks up the flavor of whatever sauce it's cooked in.
Introduction: My name is Stevie Stamm, I am a colorful, sparkling, splendid, vast, open, hilarious, tender person who loves writing and wants to share my knowledge and understanding with you.
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