No tripe left for the cats – Tuscan recipe
This recipe from Buonconvento, a village on the road that connects Casato Prime Donne in Montalcino (10 km) and Fattoria del Colle di Trequanda (25km)
Recipe coming from Tuscany with tripe
This comes from a small booklet hand written by housewives, where all the domestic knowledge learnt from their grandmothers is recorded. The recipes are easy, quick and very tasty.
Buonconvento is along the Roman Via which in Medieval times became the Via Francigena. It was a fortified village with spectacular wall where one stopped, for armies, merchants, pilgrims and even kings. In 1313 the Imperatore Arrigo VII died here, and, according to the legend, he was poisoned in the convent with a consecrated host from here the saying <<Buonconvento e cattivi frati>> ( Good convent bad friars) which has pursued the Buonconvento inhabitants– buonconventini, also called granocchiai or nebbiaioli – to this day and age
Ingredients for the tripe
Boiled mixed tripe, grated rind of half a lemon, an onion, pureed peeled tomatoes, grated Parmigiano, extra virgin olive oil, salt and pepper
Preparation:
Stir fry in the extra virgin olive oil the finely chopped onion then add the tripe after having cut it into strips. Add salt and pepper; add the lemon rind and then the tomato puree obtained through boiling the tomatoes, peeling them and passing them through a food mill.
Continue the coking over a low flame for about one hour letting the tomato simmer.
Once the flame has been turned off add the Parmigiano and serve.