Tripe with tomato sauce (Sassari-Style)

Duration: 1 h and 30 min      
                 

 Difficulty: easy                



  Region: Sardinia


Tripe with tomato sauce in Sassari-Style ( Trippa al sugo alla sassarese) is a classic Sardinian recipe. In general, the tripe is a popular ingredient and cooked in Sardinia, and you can find it, always with sauce and accompanied by a generous addition of pecorino. Poor food par excellence, the tripe is obtained by bovine stomach and has always been present in history, even in the time of the Greeks and Romans who used it in large quantities. Today is a dish not so common, but present in the tables of those who love the traditions and old flavors.


 Where to eat it: Le Due Lanterne (Sassari)

Ingredients

Per 4 people:

Pre-cooked tripe	300g
Tomato sauce	200g
Onion	1/2
Garlic	1 clove
Laurel	1 leaf
Parsley	1 bunch
Rosemary	1 bunch
Basil	1 bunch
Pecorino cheese	2 tablespoon
Extra virgin olive oil	q.s.
Salt	q.s.

Procedure

In a saucepan, put a little olive oil abound, then add the onion and the chopped garlic, parsley and chopped basil and fry for 4-5 minutes. When the onion is golden. Add the tripe making it brown together to the mixture for a few minutes.
Add the salt and then the tomato puree. Add the bay leaves and rosemary and cook the Institute for 30 minutes over medium heat.
Serve the tripe hot after having given a good dusting with grated pecorino.

This post is a translation of the original italian recipe Trippa al sugo alla sassarese from Il Gran Consiglio della Forchetta.