This was my first attempt, and glad to say it turned out quite well. Trippa and oxtails were two of our favorite bites in Rome last month, so happy to add these to our can-cook list. I took a recipe from the WWW for Chunky Marinara Sauce, and winged it from there.
We used two types of trip, book and rumen. I cheated and bought pre-cooked tripe from a store in Chinatown. I may start from scratch next time, or, maybe not.
Saute the garlic, onion, celery, carrots in olive oil. Add the canned diced tomato, sugar, salt, mushroom powder, dried oregano/basil and simmer for a while. Add the pre-cooked tripe. A half hour before serving, add fresh tomato pieces, small celery pieces, fresh basil and oregano. Also tomato paste as needed for thickening the sauce. That’s pretty much what I can recall. 1st time writing down a recipe, probably forgetting a few things.
The ingredients as below:
Olive oil
Garlic
Onion
Celery
Carrots
Canned dice tomato
Fresh tomato
Tomato paste
Oregano – both fresh and dried
Basil – both fresh and dried
Brown sugar
Salt
Mushroom powder – a MSG substitute
Tripe – book tripe
Tripe – Rumen tripe
The oxtail was cooked much the same way. I did start with raw oxtail, browned them with some garlic and slow cooked them with chicken broth and water. The oxtails were good, but I had added too much liquid. I simmered longer to reduce the liquid but overcooked the oxtails in the process and the meat was falling off the bone. Oh well, I just called it an oxtail ragu instead.
Oh yeah, some lemon zest for a hit of freshness.
