Ristorante Corte di Giarola
Ingredients and quantities

Quantities for 4 people:

  • 1kg beef tripe
  • 1 sprig rosemary
  • a few sage leaves
  • a few bay leaves
  • 1 knob of butter
  • extra-virgin olive oil
  • 1 celery stalk
  • a bunch of parsley
  • 300ml meat stock
  • 1 garlic clove
  • 1 onion
  • approx. 40g lard
  • 2 or 3 carrots
  • 50g tomato purée
  • grated Parmesan cheese PDO
Accompanying wines:
Colli di Parma DOC Lambrusco

Parma-style tripe

Type of recipe: Main courses

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Preparation method:

Carefully clean the tripe in cold water, slice and cook in lightly salted water with the onion, celery, carrot, garlic and a knob of butter. Boil for about three hours, occasionally skimming off any impurities. Drain and dry the tripe well. In a pan sauté it with a knob of butter and two tablespoons of oil and the chopped celery, onion and carrot, bay leaves and lard. Put 50g of tomato sauce in a glass and dilute with water, filling it to the top. Pour into the pan after about 20 minutes and add the meat stock too. Season with salt and pepper to taste. Continue cooking for at least 4-5 hours, then chill in the fridge and do not serve for at least 12 hours. Heat and cover with plenty of grated Parmesan cheese and a little chopped parsley.

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