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Chef Kevin O'Donnell

After attending Johnson & Wales in 2004, chef Kevin O’Connell set out to explore his culinary passion and develop his skills interning at Ristorante Zeppelin ...


You can find Chef Kevin O'Donnell at The Salty Pig

Roman Tripe

by Chef Kevin O'Donnell

Serves 4

If you’re determined to eat (or cook) a little more adventurously in the new year, try this tripe recipe from Kevin O’Donnell. He gives the tasty protein (yes, it’s the lining of a cow’s stomach but it’s eaten all over the world) an Italian treatment by cooking it in a tomato sauce with plenty of aromatics to give it lots of rich flavor. Make like you’re in the old country and serve this dish over pasta or polenta with plenty of grated parmesan on top.

Ingredients

  • 2 1/2 lbs tripe, cleaned (you can ask your butcher to do this for you; basically means that the tripe has been rinsed and cleaned of its stomach contents)
  • 3 cloves garlic, diced
  • 1 large carrot, diced
  • 2 ribs celery, diced
  • 1 large white onion, diced
  • 1 cup dry white wine 4 cups of pureed canned tomato
  • 1 bay leaf
  • 3 Tablespoons of olive oil
  • Salt

Directions

  1. Boil water and add cleaned tripe to the water for 30 seconds to soften. When done, remove and let cool in a pan.
  2. Once the tripe is cool enough to handle, cut it into thin strips and set aside.
  3. Cover the bottom of the pan with the olive oil and sweat the garlic, carrot, celery and onions until soft.
  4. Add the bay leaf and the white wine and bring to a simmer. Continue to simmer until the wine is reduced by half.
  5. Add the strips of tripe and canned tomatoes. Season with salt and let cook for about 2 hours at a low simmer-or until the tripe is tender.
  6. Serve over polenta, in pasta, or on toast.
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