Here is the tripe recipe prepared according to the Molise peasant tradition

From north to south there is no region that does not have its own tripe recipe and today we discover how to prepare the Molise version.

Molise tripe is just one of the many recipes with tripe present in our tradition. Also in this case it is a poor dish , born from the need to minimize waste and therefore also use the less noble parts of the animal to bring to the table a substantial but at the same time tasty dish.

Of course, when you think of delicious recipes you don’t imagine tripe, yet this typical product of Molise has something special. It will be enough to serve it with slices of toasted bread to make the scarpetta with the sauce and not to miss even a forkful of its delicious flavor. Let’s see all the steps for the preparation of this dish.

How to prepare the Molise tripe recipe

1. Using cooked pork tripe (now all butchers and larger supermarkets sell it like this) is the best way to speed up preparation. All you have to do is cut it into strips.
2. In a pan, sauté abundant oil with the garlic and the lard beaten with a knife not too finely.
3. Add the tripe and leave it to flavor for a few minutes before adding the peeled tomatoes, chilli pepper in quantity to taste and bay leaf. Cook for 30-40 minutes , adjusting about halfway with salt and pepper.
4. Serve by completing a sprinkling of pecorino cheese and accompanying with slices of toasted bread.

Among the other quick and easy recipes based on tripe, we recommend that you also try the Roman tripe , an excellence of the capital. To unite all these recipes there are the humble origins, it is true, but you will hardly be able to try something so tasty in other preparations.

storage

Tripe can be kept in the refrigerator for a couple of days and the best way to consume it is after reheating it in a pan.