Trippa alla Gino

Time 4 hours
Yields Serves 6 to 8
Trippa alla Gino

Rinse the tripe well and cut it in thin shreds, about 1/4-inch thick. It’s easiest to do this with the smooth side up.


Heat the olive oil in a large skillet over medium heat along with the prosciutto fat and the garlic. Tightly tie the sage, rosemary and cloves in a cheesecloth bundle and add it to the pan. Add the carrot, celery and onions. Cook until the vegetables are soft and just beginning to brown, about 10 minutes.


Add the shredded tripe, the wine corks and the red pepper flakes and continue cooking. After about 10 minutes the tripe will be swimming in moisture. Add the chunk of cheese and the shallot and cook until that moisture has reduced to an almost sauce-like consistency, about 20 minutes.


Add the tomato puree and cook another 10 minutes. Add the sparkling water and reduce the heat to low. Cover and cook until the tripe is quite tender and the moisture has reduced to a sauce-like consistency, thick enough that the shreds of tripe cling to each other, about 3 hours. If the tripe starts to dry out, add more tomato puree and sparkling water, up to 1 cup of each.


Remove the piece of prosciutto fat, wine corks, cheese chunk and garlic, sprinkle with parsley and serve.

This is how Gino Angelini fixes tripe at Angelini Osteria. Note the addition of the wine corks, which he insists make the tripe smoother and silkier.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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