Trippa Genovese
(Tripe in the Style of Genoa)
Ingredients
| 1 | Lb. | Tripe - Honeycomb - Beef or Veal if you can get it. |
| 5 | Cups | Water |
| 1/2 | Tbl. | Vinegar - white wine |
| 3 | Dry | Bay leaves |
| 2 | Tbl. | Olive oil - Extra virgin |
| 1/4 | Cup | Onion - chopped finely |
| 2 | Cloves | Garlic - minced |
| 3-4 | Lg. | Tomatoes - Plum either canned or fresh |
| 4 | Leaves | Basil - fresh |
| 1 | Sprig | Parsley - fresh and chopped |
| 1/2 | Tsp. | Oregano Flakes - dry |
| 1 | Tsp. | Butter |
| Q. B. | Salt and Pepper |
Bring the 5 cups of water to a boil, adding the white wine vinegar and the bay leaves. Add the tripe and simmer for 1 1/2 to 2 hours. after this time the meat should be tender. Remove from the pan, and let cool until you can slice it diagonally.
In a frying pan, heat the olive oil and gently cook the onion, then add the garlic. Cook until soft, but not brown. Add the liced tripe, cooking for 2 minutes, stirring all the while. Pour off the oil, and add the white wine. Simmer for one minute.
Add the remaining ingredients, and cook for five minutes. Serve at once, whole hot.
This is a great dish to serve with a great loaf of artisan Italian bread.
